Mushroom-Stuffed Squash

mushroom_stuffed_squash_00.jpg

Mushroom-Stuffed Squash
Mushroom-Stuffed Squash

Photo attribution: 

Athena Roesler
Mushroom-Stuffed Squash
Budget-friendly recipe
14
Serves:
4
1 hours 0 mins.

Ingredients

1
tablespoon
cup

finely chopped

2

finely minced

1
cup

chopped

1

chopped

4
tablespoons
½
teaspoon

to taste

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Spoon
  • Skillet
  • Baking dish
  • Aluminum foil

Directions

  1. Preheat oven to 375° F. Cut squash in half lengthwise. Scoop out pulp with a teaspoon, making a ¼ inch thick shell to hold the stuffing. Coarsely chop pulp and set aside.
  2. In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
    In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
  3. Add squash pulp and mushrooms. Cook for 2 to 3 minutes until the pulp is tender, stirring frequently. Remove from heat.
    Add squash pulp and mushrooms. Cook for 2 to 3 minutes until the pulp is tender, stirring frequently. Remove from heat.
  4. Stir in tomato, breadcrumbs, herbs, salt, and pepper.
    Stir in tomato, breadcrumbs, herbs, salt, and pepper.
  5. Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes
    Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes
  6. Remove foil and sprinkle with parmesan cheese. Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.
    Remove foil and sprinkle with parmesan cheese. Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.

Nutrition Info and more

Serving size:
¼
Total calories:
102
Total fat:
5 g
Saturated fat:
<1 g
Carbohydrates:
13 g
Protein:
4 g
Fiber:
2.5 g
Sodium:
338 mg
Attribution

Author: 

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