Stuffed Squash

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.

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 0.0%
  • Fat: 14.7g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 15.8g
  • Carbohydrate: 38.4g
  • Fiber: 5.7g
  • Cholesterol: 41mg
  • Iron: 3.5mg
  • Sodium: 507mg
  • Calcium: 137mg

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.
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