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Stuffed Yellow Squash

December 30, 2016

 

Our recipe for stuffed yellow squash is a perfect way to use up those scratched or misshaped squash or zucchini. Add ground chicken or turkey and serve with whole grain pasta and it becomes a hearty entree. Or serve without the meat and alongside tofu for a satisfying vegetarian side dish. 

 

Here's What You Need

 

2 or 3 yellow squash

2 Tbsp. extra virgin olive oil

salt and pepper

1 cup onion, chopped

1 cup mushrooms, chopped

1 clove garlic, minced

1 tsp. dried basil

1 can diced tomatoes

1/2 lb. ground chicken (optional)

1 Tbsp. butter

1/4 cup bread crumbs

1/2 cup shredded mozzarella

 

Preheat oven to 400 degrees. Wash squash and slice in half lengthwise. Using a melon baller, remove flesh of squash and save to use for another time. Place squash in a baking dish. Brush the flesh side of each with 1/2 of the olive oil. Sprinkle with salt and pepper. Roast in oven for 20 minutes or until fork soft. Meanwhile, in a large skillet, add the remaining olive oil, the onions, mushrooms and garlic. Add chicken here if you are using it. Cook on medium heat until onions are transclucent and chicken is cooked through. Add 1/2 of the basil and cook a minute longer. Add diced tomatoes. Cook, stirring occasionally until liquid cooks off. Set sauce aside. Pull squash out of the oven. Spoon the sauce mixture into each piece of squash. In a small bowl combine butter, breadcrumbs and remaining basil. Spoon evenly over squash. Sprinkle

each piece with a bit of cheese. Place back in the oven for 15 minutes or until cheese is melted. Serve as an entree alongside pasta or as a side dish with fish or tofu.         

 

 

 

 

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