The crushed tomatoes that I used in the recipe below is actually the companies best selling product. It's great because you can use it in a Mexican, Italian, Polish, Mediterranean, etc. recipe. It only contains 20 calories per serving and has no added salt (!!).
Prep time: 20 minutes
Cook time: 1 hour
Yield: 6 servings
3 large squash halved and seeds scooped out (I used a homegrown variety)
1 box brown rice couscous
1/2 lb ground venison
1 cup chopped tomatoes
2 finely chopped sweet potatoes
1/2 cup chopped portobello mushrooms
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin
1/2 teaspoon red pepper flakes
1 28 ounce can Dei Fratelli Crushed Tomatoes with no added salt
1. Cook couscous according to directions but double the water and added the tomatoes, sweet potatoes, and mushrooms.
2. Meanwhile, brown venison in a separate pan and stir in spices.
3. Combine the cooked couscous and vegetable mix with the venison and mix well.
4. Place squash halves on the bottom of a baking dish and fill each with 2 scoops of the meat/couscous mixture.
5. Cover with Dei Fratelli Crushed Tomatoes.
6. Bake covered at 375 for 45 minutes and uncovered for 15 minutes.
**Meal is done when squash is thoroughly cooked.
This is a family favorite in my house now and the the Dei Fratelli sauce was great! Usually I just use tomato sauce but I actually preferred this crushed tomato sauce on top.