Stuffed Baked Squash

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.

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Nutrition Information

Stuffed Baked Squash

Servings per Recipe: 8

Amount per Serving

Calories:  207

Calories from Fat:  

Total Fat:  5.2g

Saturated Fat:  2.4g

Cholesterol:  34mg

Sodium:  430mg

Carbohydrates:  27.9g

Dietary Fiber:  4.2g

Protein:  13.2g

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