Baked Baby Pumpkin stuffed with chicken cous cous
Serves 6 People Ingredients: Table with 3 columns and 8 rows 2 cups cous cous (middle eastern pasta) 1/2 cup diced celery 1/2 cup diced onion 1.5 cups cooked chicken shredded or diced (left overs work great) 1/2 cup dried cranberries, apricots, dried blueberries or any other dried fruit 1 tablespoon mixed herbs (rosemary, thyme, tarragon, etc.) 2 tablespoons olive oil 6 each baby pumpkins (cut open and seeds scooped out) table end Method of Production: Place cous cous in a bowl and cover with warm water or chicken stock(follow directions on package for amount of water) set aside heat a saute pan add the olive oil and saute the onions and celery until translucent, add the dried fruit and saute 1-2 minutes, add the cooked chicken and toss to combine, season with salt and pepper to taste. Set aside to cool. Take the baby pumpkins and cut the top off just as if you were cleaning a large pumpkin. Scrape the seeds out to leave a hollow pumpkin shell. Stuff the cooled cous cous mixture into the pumpkins and place the top back on the pumpkins and place on a ungreased baking sheet. Finish all the pumpkins and place in a 350 degree oven and bake 5-6 minutes or until the outside of the pumpkin starts to turn golden brown. Serve over the remaining cous cous if any is left after stuffing. Serve warm as a great appetizer or as a light lunch. Copyright 2000-2007 Chef Doug Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
