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Country Stuffed Summer Squash
5 min prep time
35 min cook time
4servings
Recipe by
Nancy S. Hughes
Source
The 4-Ingredient Diabetes Cookbook, 2nd edition
Photo by
Renee Comet
How to Make Country Stuffed Summer Squash
Using packaged cornbread stuffing mix makes this side dish simple to pull together. It’s a flavorful summer side dish you can make any night of the week. For a fun appetizer use baby squash and double the number or cut the regular squash into 2-inch pieces before serving.
5 min prep time
35 min cook time
4servings
1 squash half
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Step-By-Step Instructions:
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Preheat the oven to 350°F.
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Scoop out and coarsely chop the squash pulp.
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Place a medium nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray and add the squash pulp and bell pepper. Cook 4 minutes or until the pepper is tender-crisp, stirring frequently.
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Remove the skillet from the heat and stir in the water and margarine. Add the stuffing mix and stir gently with a fork. Spoon 1/2 cup stuffing into each squash half. Press down gently so the stuffing will adhere.
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Recoat the skillet with nonstick cooking spray, arrange the stuffed squash in the skillet, cover tightly, and bake 30 minutes or until the squash is tender when pierced with a fork.
Nutrition facts
4 Servings
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Serving Size
1 squash half
- Amount per serving Calories 130
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 240mg 10%
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Total Carbohydrate
18g
7%
- Dietary Fiber 3g 11%
- Total Sugars 6g
- Added Sugars 1g 2%
- Protein 4g
- Potassium 520mg 11%
Ingredients
zucchini or yellow summer squash (halved lengthwise, 12 ounces total; use any variety, such as yellow, scallop, or zucchini)
2 large
red or green bell pepper (chopped)
1 cup
water
1/2 cup
no-trans-fat margarine (35% vegetable oil)
2 tbsp
cornbread stuffing mix (dry)
1 cup
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