Monday, October 10, 2011

Stuffed Summer Squash Recipe

As fall replaces summer, the garden gives its last harvest. Here's a recipe for stuffed summer squash from Jennie Zraick. You may remember Jennie from an interview she gave in the post Dealing With Depression. She overcame her depression with a healthy diet and loves to discover delicious new recipes.

Jennie shares her recipe for Stuffed Summer Squash.

Stuffed Summer Squash

From Jennie Zraick
Yield 6 servings

Category Main Course
Cuisine Healthy, Vegetarian

1/2 C lentils
1/2 C brown rice
2 1/4 C filtered water
3-4 large summer squash, zucchini or globe
2 C chopped spinach
1/4 C chopped fresh basil
2 large tomatoes, diced
1/4 C crumbled feta cheese
1 tsp Italian seasoning
salt & pepper

1. Add lentils, rice and water to a sauce pan and cook for 30 - 40 minutes or until rice and lentils are tender.
2. While rice and lentils are cooking, scoop out the squash and chop the removed flesh.
3. Mix the chopped squash with the remaining ingredients in a large bowl.
4. Add hot lentils and rice to mixing bowl and stir to combine. Heat will melt the feta and wilt the spinach.
5. Add the mixture to the hollowed out squash and bake at 375F for 20 minutes. Adjust the time depending on type of squash and thickness of skin.
6. Poke the squash with a knife to test doneness. Garnish with basil and serve.

Notes: • Any leftover filling can be saved for lunch the next day.

What is your garden producing into the fall? Or what are you buying from your farmer's market?

Also linked at Traditional Tuesdays.


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