Country Stuffed Summer Squash

Country Stuffed Summer Squash
Source: The 4-Ingredient Diabetes Cookbook, 2nd edition. Recipe Credit: . Photo Credit: Renee Comet.
Summary
Buy the 4-Ingredient Diabetes Cookbook, 2nd edition, here.
  • Prep time
    5 min
  • Cook time
    35 min
  • Servings
    4 Servings
  • Serving size
    1 squash half
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 squash half
  • Amount per serving Calories 100

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 210mg
  • Total Carbohydrate 16g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 3g
  • Potassium 320mg
  • Phosphorus 60mg

Choices/Exchanges: 1/2 Starch, 1 Nonstarchy vegetable, 1/2 Fat

Ingredients

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
Directions

Directions

  1. Preheat the oven to 350°F.

  2. Scoop out and coarsely chop the squash pulp.

  3. 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.

  4. 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.

  5. 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.

    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.
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