Cheesy Stuffed Summer Squash
This is dish is deceiving! At first site and bite, you’ll think you’re eating something that is undoubtedly filled with calories and fat. However, using olive oil instead of butter and mushrooms to give it a meaty filling, each serving is only about 130 calories and is delicious!
|Ingredients (serves 6)
3 medium yellow squash
Preheat oven to 350 degrees.
Slice the squash in half lengthwise. Using a sharp paring knife, score a rectangle around the seeds. This will make it easier for you to scoop out the pulp and ensure that you don’t puncture the skin. Hollow out the inside of the squash, setting the pulp aside. Leave about a 1/4 inch on the sides and bottoms so stuffing doesn’t break through.
Place 6 halves on a baking sheet lined with parchment paper and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a skillet over medium heat, warm oil and then add onions, mushrooms, and squash pulp. Sauté for about 5 minutes, or until veggies have started to soften. Add the garlic, thyme, artichoke hearts, and the remaining salt and pepper. Cook for an addition 1 minute, then add the wine and cook for 2-3 minutes or until most of the wine has evaporated.
Pour the vegetable mixture in to a bowl and combine it with the remaining ingredients. Stuff each squash half with the mixture, then bake uncovered for 35 minutes or until the shell has just softened.