Stuffed Squash Recipe

Low Carb Grilled Stuffed Summer Squash Healthy …

WEBJul 9, 2018 · Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, …

Rating: 5/5(7)
1. Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side.
2. While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro.
3. While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash.
4. The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.

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Stuffed Spaghetti Squash Life Made Sweeter

WEBOct 18, 2023 · Preheat oven to 400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, microwave the …

1. Preheat oven to 400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, microwave the squash for 5 minutes on high in the microwave.)
2. Slice the spaghetti squash in half lengthwise and scrape out the seeds. Brush or drizzle the cut sides with oil. Season with 1/3 tsp salt and 1/4 tsp black pepper. Place the squash cut-side down in a baking pan or on a rimmed baking sheet. Roast for 35-45 minutes or until tender and easily pierced with a fork. (Cooking time will vary depending on the size of the squash).
3. While the squash is roating, steam blanch or saute the broccoli, zucchini and carrots in a medium pot for a few minutes until tender. Season with Italian seasoning and salt and pepper, to taste. Add the marinara sauce and stir in 1/4 cup of mozzarella cheese.Remove from heat.
4. Once the squash is tender, remove from the oven and carefully flip each bowl over. Use a fork to scrape up some of the squash to fluff it up.Fill each squash bowl evenly with the marinara / veggie filling.

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