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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
Buy the 4-Ingredient Diabetes Cookbook, 2nd edition, here.
5 min prep time
35 min cook time
4servings
1 squash half
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Step-By-Step Instructions:
- Preheat the oven to 350°F.
- Scoop out and coarsely chop the squash pulp.
- 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.
- 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.
- 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
-
Serving Size
1 squash half
- Amount per serving Calories 100
-
Total Fat
3.5g
- Saturated Fat 0.6g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 210mg
-
Total Carbohydrate
16g
- Dietary Fiber 2g
- Total Sugars 4g
- Added Sugars 0g
- Protein 3g
- Potassium 320mg
- Phosphorous 60mg
Ingredients
large summer squash (halved lengthwise (12 ounces total; use any variety, such as yellow, scallop, or zucchini))
2
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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