ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Stuffed Squash

Oxmoor House
Yield 4 servings (serving size: 2 squash and 1 cup sauce)
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)

Nutrition Information

  • calories 347
  • caloriesfromfat 0.0 %
  • fat 14.7 g
  • satfat 5.9 g
  • monofat 5.5 g
  • polyfat 1.4 g
  • protein 15.8 g
  • carbohydrate 38.4 g
  • fiber 5.7 g
  • cholesterol 41 mg
  • iron 3.5 mg
  • sodium 507 mg
  • calcium 137 mg

How to Make It

  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. 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. 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