29
2. Line the baking pan with foil and put the squash halves, cut side up, on
top. Brush the inside of each squash with oil, about ½ teaspoon (2 ml)
per half, and sprinkle each with salt and pepper, about a pinch per half.
Bake in the preheated oven for the allotted time, or until the flesh of the
squash is just fork tender. Remove and set aside.
3. While squash is baking, put the remaining olive oil in a sauté pan set
over medium heat. Once hot, add the shallot and sauté until softened,
about 5 minutes. Add the couscous, chickpeas, cumin, cinnamon and
remaining salt and pepper. Sauté for about 1 to 2 minutes to toast the
couscous. Add the broth and increase heat to bring the liquid to a
strong simmer. Once simmering, cook partially covered, stirring
occasionally for about 10 to 15 minutes, until almost all the liquid is
absorbed by the couscous and the filling has a creamy consistency.
Remove the pan from the heat, stir in the apricots and pistachios and
cover. Let sit for 5 minutes.
4. Evenly divide the couscous mixture among the squash halves. Return
squash to the oven and bake at 350°F for 10 minutes, or until just
golden on top.
Nutritional information per serving:
Calories 388 (16% from fat) • carb. 72g • pro. 11g • fat 8g • sat. fat 1g
• chol. 14mg • sod. 618mg • calc.108mg • fiber 8g
Twice-Baked Potatoes
Here we give you the groundwork for the classic twice-baked potato,
but you can top them with just about anything from shredded cheese
and chopped broccoli to salsa and sliced avocado.
Makes 6 servings
6
medium russet potatoes, scrubbed
1½
teaspoons (7 ml) olive oil
¼
cup (60 ml) plus 2 tablespoons (30 ml) whole milk
4
tablespoons (60 ml) unsalted butter,
cut into 1-inch (2.5 cm) pieces
¼
cup (60 ml) crème fraîche
2
tablespoons (30 ml) chopped fresh chives
¾
teaspoon (3.75 ml) kosher salt
½
teaspoon (2 ml) freshly ground black pepper
1. Adjust the rack to position 3. Set the oven to Convection Bake at 400°F
(204°C) for 40 minutes.
2. Using the tines of a fork, evenly prick each potato 6 to 8 times, on all
sides of the potatoes. Divide the oil evenly over the potatoes and rub
into the skins. Once oven is preheated, place the potatoes directly on
the rack and bake for allotted time, or until cooked through. Remove
and set aside until potatoes are cool enough to handle. Line the baking
pan with foil and set aside.
3. Slice off the top quarter of each potato* and scoop out the warm,
cooked flesh into a large bowl, leaving an
1
⁄
8
-inch-thick (0.3 cm) border
of shell. To the potato flesh, add the milk and butter. Using a potato
masher, mix together until smooth. Add the crème fraîche, chives,
pepper and salt. Continue to mash until completely combined. Divide
the potato mixture evenly to fill all the shells.
4. Set the oven to Convection Bake at 350°F (176°C) for 25 minutes. Set
the filled potatoes on the prepared baking pan and place into the oven,
still in position 3. Bake for the allotted time or until the tops are golden.
Note: Potatoes may be prepared a day ahead through step 3. Cover and
refrigerate. Bring to room temperature before baking.
* Do not toss the potato skin tops. They can be used for our to-die-for
Potato Skins on page 20.
Nutritional information per potato:
Calories 271 (38% from fat) • carb. 38g • pro. 5g • fat 11g • sat. fat 7g
• chol. 29mg • sod. 309mg • calc. 53mg • fiber 5g
