RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1825
| View Recipe |
|
|
| Recipe Name: |
Stuffed Squash (aka Squash Boats) |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.14
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
Slice squash in half lengthwise. Slice a very small piece off the bottom of each so they sit flat. Scoop out the insides of each half. Place squash meat, mushrooms, onion and garlic into a food processor. Heat skillet with 1 tsp olive oil. Sauté squash mixture with spices for about 10 minutes. Add parmesan and toss together. Remove from heat. Fold in bread crumbs until all liquid is absorbed.
Spoon into squash shells and place in 350-degree oven for 20 minutes. Top each half with a slice of cheese and sprinkle with a dash of paprika and/or parmesan. Bake 2 to 3 more minutes. Serve hot. |
|
|
|
| Nutrition per Serving: |
| Calories: |
170 |
Total Carbs: |
26.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
8.1 |
Fat: |
3.7 |
Protein: |
8.01 |
| Fiber: |
9.34 |
Sodium: |
18.80 |
|
|
|
