Mushroom Stuffed Squash
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.
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.
Stir in tomato, breadcrumbs, herbs, salt, and pepper.
Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes
Remove foil and sprinkle with Parmesan cheese (or nutritional yeast). Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.
4 servings
1/4 of Dish
- Amount per serving
- Calories102
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 0g
- Sodium 338mg15%
- Total Carbohydrate 13g5%
- Dietary Fiber 2.5g9%
- Protein 4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org and Leah's Pantry.
Note: To make this recipe vegan, eliminate the Parmesan cheese and/or replace with nutritional yeast.
Ingredients
Directions
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.
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.
Stir in tomato, breadcrumbs, herbs, salt, and pepper.
Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes
Remove foil and sprinkle with Parmesan cheese (or nutritional yeast). Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.
