Stuffed Squash

I should just admit it to myself: I’m not a fan of squash. Butternut squash is just OK in my book, especially the work I have to do to get it into an edible form. And the frozen winter squash puree and I tried and (lucky for you) didn’t actually post wasn’t very tasty, either.

And now I’m pretty sure I can add acorn squash to my “take it or leave it” squash list. So that means pumpkin is the only one I like so far, and maybe spaghetti squash. It’s been a long time since I’ve made that one.

I can’t say I hate acorn squash in all its forms. I didn’t exactly hate it when it was mixed with the stuffing in this stuffed squash recipe. When mixed in with the couscous (whole wheat, of course), walnuts, extra lean ground beef, and dried cranberries, it was a sweet-like complement to the filling.

But the minute I ran out of stuffing to eat it with, oh man. I could hardly take another bite. Even adding extra salt, pepper, and a little butter didn’t help. It was just too squashy tasting — which I should’ve expected because, hello, it’s a SQUASH. But whatever. I learned from my mistakes, though, and while eating the leftovers for lunch took care to make sure eat bite had the perfect ratio stuffing to squash.

I think if you like acorn squash, this is a good fall recipe to try (I LOVE cranberries and walnuts). But if you’re undecided about squash make sure you get a bit of that squash with every bit of stuffing, otherwise you’ll just end up like me with too little stuffing and too much squash.

Pomodoro Pasta with White Beans

First of all, for all my readers who've left comments and e-mailed me about my recent break-up, thanks so much for the kind comments. I appreciate the support.

I’ve been in a funk lately. October was a rough month for me. I know some day I'll look back and probably wonder what the big deal was, but for the time being, I’m just glad it’s over.

And last night I worked out for the first time in at least a month. According to my heart rate monitor I burned 350 calories.. then I promptly undid that with halloween candy and a glass of red wine. Oops.

Tonight I meant to restart the couch to 5k plan tonight since I’ve let it lapse. But the YMCA was a voting place, and it was a zoo. I'll definitely go tomorrow. I'll make a runner out of myself, yet.

For dinner last night, which I enjoyed after I ate a couple of tortilla chips with salsa, but before I dug into the m&m’s, I had the Pomodoro Pasta with White Beans from Eating Well magazine.

I made my version with twice the tomatoes and whole wheat rotini. I forgot the cheese, but I’m not sure it could have saved this. Maybe I'm being critical of these recipes, but I just didn't see anything special about this meal, either.

I really liked the olives in this, but the rest was just OK. I used cooking spray instead of the oil, which cut the recipes points from 11 to 9 per serving. Still too much in my opinion. I can think of a dozen pasta recipes for 9 points or less that I like much better.

I think I’m just not a huge fan of fresh tomato "sauces." Do you have one you like? Maybe if I try a tried and true recipe it'll go over much better.

Bean Burritos

I decided these bean burritos because they included instructions to reheat from frozen, I thought these would be a great thing to have for those nights when I come home famished and just don't feel like cooking. Or when I run out of food money and still need to feed myself for the week. Rare, but it could happen.

They were just OK. I was reading through some of the reviews on the Everyday Food site and some said they were bland. And I agree.. even though I used pepper jack and chili powder. I even used an entire jalapeno and half still had the seed and ribs. I'll eat the ones I wrapped for the freezer, but I don't think they're worth making again, especially considering one burrito comes to 8 points. For that many points, the burrito should be tastier, I think.

Bean Burritos
1-1/2 cups rice, cooked (brown or white)
Cooking spray
1 medium onion, chopped
2 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Coarse salt and ground pepper
1 1/2 tablespoons tomato paste
2 cups pinto beans, drained and rinsed
1/2 bag frozen corn kernels, (5 ounces)
3 scallions, thinly sliced
6 whole wheat tortillas, 8 inches
3/4 cup shredded Pepper Jack cheese
Salsa and sour cream, optional

Cook rice according to package directions and set aside.

Meanwhile, heat a pan coated in cooking spray over medium. Add onions, garlic, jalapeno, and cumin and chili powder; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

Add beans and 3/4 cup water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

Heat tortillas according to package instructions; fill with 1/4 rice, 1/2 cup bean mixture, and 2 tbsp cheese. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.