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.
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
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)
How to Make It
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.)
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.
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
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