August 06, 2011

Healthy Vegetarian Stuffed Squash

For years, my mom has made squash stuffed with a mixture of meat and rice topped with tomato sauce.  The main spice in hers is allspice which I didn't have when making this recipe. I improvised and came up with an amazing recipe.

-3 large squashes (I used yellow crookneck squash but summer squash would work fine)
-2 cups of cooked rice (I used Tasty Bite Thai Lime Rice because that's what I had on hand)
-2 cups Lightlife Smart Ground Original (a veggie protein crumble, or you can use ground beef)
-1 can diced tomatoes
-1 small can no added salt tomato paste
-2 teaspoons cumin
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1/2 teaspoon red pepper flakes (omit if you don't like spicy foods)
-1 can tomato sauce

1. Cut squashes in half and scoop out seeds.  Microwave face down on high for 10-12 minutes to soften squash.

2. Meanwhile, combine all ingredients except for tomato sauce together and stir.

3. Once squash is soft, fill with the "meat" and rice mixture and placed each filled squash in a baking pan.

4. Cover squash in the tomato sauce.

5. Bake on 350 for about 25-30 minutes depending on how soft the squash is. Enjoy!
This is honestly one of my favorite meals of all time and I have been eating the leftovers like crazy. You must make this! You can try different variations too to suit your preferences.

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  2. I do something similar to this with green peppers. I use the Near East Wild Rice or Pilaf mixes and make them with veggies, parmesan and mozzerella cheeses. Stuff the peppers and bake. They taste so very good. I particularly like the mix with the little nuts in it and shred in carrots and zucchini/yellow squash and parmezan into the mixture and then bake it with mozz on top. YUM!

  3. OH YUM! This looks amazing (and it's making my mouth water big time). Thanks for sharing ... I'm bookmarking for a future (near future) meal.


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