Stuffed Squash

4.0 1
4 stars
(1)
Oxmoor House
Recipe from Oxmoor House

Serve this classic Middle Eastern meal in bowls so you can scoop up every drop of the tasty sauce with warm pita bread. Offer a salad of chopped lettuce, cucumber, and feta cheese.

Ingredients

  • 8 medium yellow squash (about 3 pounds)
  • 4 teaspoons minced garlic, divided
  • 8 ounces lean ground lamb
  • 1/4 cup uncooked converted rice
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/2 cup finely chopped onion
  • 2 teaspoons brown sugar
  • 1 (15-ounce) can no-salt-added tomato sauce
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 8 teaspoons chopped fresh mint (optional)

Preparation

  1. 1. Cut off narrow neck of each squash. Insert a small paring knife into cut ends of squash. Carefully twist knife to remove pulp. (Do not pierce sides of squash.)
  2. 2. Combine 2 teaspoons garlic, lamb, and next 7 ingredients (through pepper) in a bowl. Stuff lamb mixture evenly into squash to within 1/4 inch of opening. Place squash horizontally, slightly overlapping, in a 5-quart electric slow cooker coated with cooking spray.
  3. 3. Combine remaining 2 teaspoons garlic, onion, and next 3 ingredients (through tomatoes); pour over squash. Cover and cook on LOW for 6 hours or until squash is tender and filling is done. Serve squash with sauce; sprinkle with additional mint, if desired.
Cooking Light Slow Cooker Tonight,
2012