Low Fat Stuffed Winter Squash with Sesame Cabbage Recipe

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Recipe Category: Low-Fat

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Low Fat Stuffed Winter Squash With Sesame Cabbage Recipe

Ingredients

  • 3 tablespoons sesame seeds
  • 2 small acorn squash
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon salt, plus more to taste
  • freshly ground white or szechuan pepper, to taste
  • 1 1/2 teaspoons canola oil
  • 2 onions, chopped
  • 1 savoy cabbage, quartered, 1 1/4 to 1 1/2 pounds , cored and shredded
  • 2 teaspoons reduced-sodium soy sauce
  • 2 tablespoons chopped fresh parsley, or cilantro

    • Method

  • Preheat oven to 375°F.
  • Lightly oil a large baking sheet.
  • In a small dry skillet, toast sesame seeds over medium-low heat, stirring constantly, until golden, 5 to 8 minutes.
  • Let cool and set aside.
  • Cut squash in half lengthwise.
  • Scrape out seeds.
  • Brush centers lightly with 1/2 teaspoon sesame oil.
  • Season with salt and pepper to taste.
  • Place cut-side down on prepared baking sheet.
  • Bake for 35 to 45 minutes, or until tender.
  • Meanwhile, in a large nonstick skillet, heat canola oil over medium-high heat.
  • Add onions and cook, stirring, until softened, 5 to 10 minutes.
  • Add cabbage and 1/2 teaspoon salt.
  • Reduce heat to medium, cover and cook, stirring occasionally, until cabbage is tender, about 10 minutes.
  • Uncover and cook, stirring occasionally, until deep golden, 10 to 20 minutes more.
  • Add water if necessary to prevent scorching.
  • Season cabbage with soy sauce, pepper and remaining 1 1/2 teaspoons sesame oil.
  • Add half the parsley (or cilantro) and half the reserved sesame seeds.
  • Arrange a squash half on each plate and fill each with cabbage mixture.
  • Garnish with remaining parsley (or cilantro) and sesame seeds.
  • :MAKES 4 SERVINGS.
  • Calories per serving: 7 grams protein; 8 grams fat 0 gram saturated fat; 51 grams carbohydrate; 400 mg sodium; 0 mg cholesterol; 9 grams fiber

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