How to Make Country Stuffed Summer Squash
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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
- % Daily value*
-
Total Fat
3.5g
4%-
Saturated Fat
0.6g
3% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
210mg
9% -
Total Carbohydrate
16g
6%-
Dietary Fiber
2g
7% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
3g
-
Potassium
320mg
7%
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