Country Stuffed Summer Squash
- large summer squash (halved lengthwise (12 ounces total; use any variety, such as yellow, scallop, or zucchini)) - 2
- red or green bell pepper (chopped) - 1 cup
- water - 1/2 cup
- no-trans-fat margarine ((35% vegetable oil)) - 2 tbsp
- cornbread stuffing mix (dry) - 1 cup
Preheat the oven to 350°F.
Scoop out and coarsely chop the squash pulp.
Place a medium nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray and add the squash pulp and bell pepper. Cook 4 minutes or until the pepper is tender-crisp, stirring frequently.
Remove the skillet from the heat and stir in the water and margarine. Add the stuffing mix and stir gently with a fork. Spoon 1/2 cup stuffing into each squash half. Press down gently so the stuffing will adhere.
Recoat the skillet with nonstick cooking spray, arrange the stuffed squash in the skillet, cover tightly, and bake 30 minutes or until the squash is tender when pierced with a fork.
Per serving: 100 calories, 3.5g fat, 210mg sodium, 4g sugars, 3g protein
Recipe courtesy of the 4-Ingredient Diabetes Cookbook.