Warm up with an Afghan dish Exotic: Yogurt and garlic give acorn squash wedges extra character.

Fast & Fresh

November 06, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Simple though it is, this autumnal menu lends an lovely exotic flair to a quick meal. The squash dish is a replica of flavors found in authentic Afghan restaurants and is nourishing as well as tasty.

Lamb chops grilled or broiled are a great accompaniment, even better when splashed with a little balsamic or red wine vinegar to lend some character to the meat.

Round out the menu with an herbed rice mix and toss on some toasted pine nuts or almonds to finish.

Serve fresh red and green grapes along with tangerines for a delicious dessert.

Afghan acorn squash

Serves 4

2 medium acorn squash, cut in half lengthwise

3 cloves garlic

1/3 cup brown sugar

1 1/2 cups plain nonfat or low-fat yogurt, drained for 20 minutes

2 tablespoons chopped fresh mint

Heat the broiler.

Place the squash, cut side down, on a glass microwave and oven-safe plate. Add 2 tablespoons of water and cover with plastic wrap. Microwave on 100 percent power for 8 minutes, rotating after 4 minutes.

Carefully remove wrap and drain off the water. Turn squash over so that the inside faces up. Holding with an oven mitt to prevent burns, scoop out the seeds with a spoon and discard. Cut the squash in half again so that you now have 8 wedges. Sprinkle the insides evenly with the garlic and then the brown sugar. Place the pan about 2 inches from the broiler and broil until bubbly and brown -- about 3 to 4 minutes.

Meanwhile, mix the yogurt with the mint and pass along with the squash. Serve immediately.

Per 1/2 squash serving with sauce: 200 calories, 1 g saturated fat, 1 g polyunsaturated fat, 28 g complex carbohydrates.

Menu

Afghan acorn squash

Grilled lamb

Herbed rice

Fresh grapes and tangerines

Pub Date: 11/06/96

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