Not too little, not too much

Amaranth Salad stuffed Carnival Squash 11/02/2010

Filed under: Main dish,Salads,Seeds,Squash,Vegan,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 21:44
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Amaranth

Amaranth was one of the main food sources for the Aztecs, who also used it in religious rituals. Cultivation ended almost completely after Spanish conquistadors made growing the plant a punishable offense. Today, both farmers and anyone interested in nutrition are showing increasing interest in the plant because it has more protein (15 percent to 18 percent of calories) than most other grains (8 to 15 percent of calories). It also contains more lysine and methionine, amino acids not provided by many common grains. Combined with other grains, it can provide a complete balance of amino acids. Amaranth is also a source of calcium and magnesium and contains more iron than almost any other grain. The amaranth plant has long clusters of red flowers and grows to a height of 1 to 3 feet. It produces tiny seeds—up to 3 feet. It produces tiny seeds—up to 500,000 per plant. These seeds can be cooked and eaten as a grain or popped, sprouted, or ground into flour that has a strong, nutty flavor. Amaranth flour can range from a light yellow to dark violet, although most amaranth flour sold in stores is buff-colored. Pasta can be made from amaranth flour, and amaranth oil is obtained from the plant’s seeds. The green leaves and stalk of amaranth (also called pigweed) can be cooked and eaten. The leaves have a taste similar to that of spinach.

Preparation Tips
Amaranth flour does not contain gluten, which means baked goods containing it will not rise as desired and will be crumbly. It can be used in baked goods, but it should be combined with wheat flour (which contains gluten) in recipes for muffins, bread, cookies,or pastries. Because it has a nutty, assertive flavor, you may want to experiment somewhat with how much amaranth flour to add to recipes. Amaranth’s nutritional advantages, however, make adding it to baked
goods worthwhile. Amaranth seeds also can be cooked and eaten as a cereal. Or, they can be popped by adding them a tablespoon at a time to a hot, ungreased skillet. They take just a few minutes to pop.

Serving Suggestions
In addition to using amaranth in baked goods as described above, amaranth can be substituted for flour in pancake or waffle recipes. Cinnamon particularly complements its flavor in both of these breakfast favorites. Amaranth leaves can be substituted for spinach in salads or cooked dishes. Popped amaranth seeds can be used as a garnish or topping or in breading recipes.

 

Amaranth Salad stuffed Carnival Squash


Ingredients

3 carnival squashes

1 onion

few garlic cloves

parsley

1/2 to 2/3 cup of  amaranth

frozen corn

frozen peas

carrot

bell pepper

dried cranberries

 

 

Directions

Cut a small cap and clean the squashes

 

Put the cap back on. In a ovenproof casserole dish pout about 1/3 cup water and arrange the squashes.Cover well with aluminum foil.

 

Bake at 400 F for about 45 minutes.

Meanwhile cook the amaranth (1/2 cup amaranth in 1 cup water) simmering it in a covered pan until the water is absorbed.

 

In another pan, boil the corn and peas for 2-3 minutes.

 

In a bowl mix onion, garlic, bell pepper, cranberries, corn, peas, amaranth, parsley and carrot. Season to taste.

 

Remove the squashes from the oven, take off the cap and stuff them with the amaranth salad.

 

Return to the oven and bake, uncovered, for 30-40 more minutes, until the squash is cooked.

 

Serve hot.

 

inside view😛

 

one more

 

13 Responses to “Amaranth Salad stuffed Carnival Squash”

  1. The bright colors in your stuffing look fantastic!

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  3. delicious fall colours

  4. pansy Says:

    ce culori minunate si arome ! adevarat deliciu tomnatic !

  5. Monet Says:

    The colors in this dish are amazing. I love stuffing squashes, and I’m excited to give this new variation a try. I’ve never made amaranth before, and it seems like a great grain to try. Thanks for sharing!

  6. Pachecopatty Says:

    I love the idea of stuffing squashes and your filling is so colorful and healthy. I would also like to try amaranth. The whole dish just looks so appealing and perfect for fall squash season, thanks for sharing and thanks for visiting my blog and your sweet comment:)

  7. I’m fascinated with all the different grains that are out there. I’ve never heard of Amaranth. Your squash looks gorgeous. I have an acorn squash on the counter beggin’ to be stuffed!

  8. Wow, these look so colorful, cute, and yummy! What a perfect idea for autumn.

  9. this looks so amaizing..it’s just festive:) thank you for sharing.

  10. These are beautiful stuffed squashes…I have never hear of carnival squash before, the look similar to the sweet dumpling squash I have now (have not tried them yet).
    Very nice recipe for cooler weather…and love the shot you got of the butterfly, so pretty. The weather has been strange here too, a heat wave last week and chilly this.

  11. Sommer Jones Says:

    Looks beautiful!!! Great for after thanksgiving. A lil something healthy and festive!

  12. Simona Says:

    I like the inside view photos🙂 Much as I like squashes, I have never attempted to fill them like you did. Very nice idea to use amaranth.

  13. You recipe looks amazing too! I will have to try your version next time


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