Makes 8 servings
This recipe is a great way to introduce your family to different varieties of squash, but you can also change which types you use as desired. A bean salad makes a nice side dish.
- 1 yellow squash
- 1 yellow zucchini
- 1 green zucchini
- 1 eggplant
- 1 pattypan squash
- 16 ounces textured vegetable protein or soy sausage crumbles
- 1 medium yellow onion
- 6 garlic cloves
- salt & pepper
- olive oil
- 2 cups breadcrumbs
- 1 1/2 cups low-fat cheddar cheese, grated
- 1/2 cup parmigiano-reggiano cheese, grated
- 1 egg
Heat oven to 400 degrees. Halve yellow squash, both zucchini and eggplant lengthwise and halve patty pan squash across equator (horizontally). Scrape flesh of all squash and eggplant into a large bowl, making boats. Set boats aside. Rehydrate TVP. Saute onion and garlic. Add TVP,squash and eggplant flesh, salt and pepper. Cook until soft (10-12 minutes).
While mixture cooks, apply oil with a brush to all sides of squash and eggplant boats and place on 1/2 sheet pan arranging to fit.
When squash soft remove from heat and mix in bowl with 1 egg, breadcrumbs and cheese. Scoop mixture into boats to fill evenly. Top with Parmigiano-Reggiano. Cook at 400 degrees until boats are soft and cooked through. (60 minutes) Remove and serve.
This Recipe's Ingredients:Green Pepper, Oats, Red Onion, Red Pepper, Squash, Yellow Pepper, Zucchini
Stuffed Baked Squash
Servings per Recipe: 8Amount per Serving
Calories from Fat:
Total Fat: 5.2g
Saturated Fat: 2.4g
Dietary Fiber: 4.2g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.