This version of stuffed squash does not include any rice, but instead is zucchini stuffed with seasoned ground beef, toasted pine nuts, and onions and cooked in a zesty tomato sauce.
Recipe type: Beef and Lamb Dinners
Serves: 10 stuffed squash
Ingredients
10 light green summer zucchini
4 TB. extra-virgin olive oil
1 lb. ground beef
1 large yellow onion, finely chopped
[1/2] cuppine nuts
2 tsp.salt
1 tsp. ground black pepper
1 tsp.seven spices
1 (16-oz.) cantomato sauce
1 cupwater
[1/2] tsp.garlic powder
[1/2] tsp.onion powder
[1/2] tsp. dried oregano
Instructions
Preheat the oven to 425ºF.
Trim off top and core out zucchini. Place zucchini on a baking sheet, and drizzle outsides with 2 tablespoons extra-virgin olive oil. Bake for 20 15 minutes, and set aside.
In a large skillet over medium heat, brown beef for 5 minutes, breaking up chunks with a wooden spoon.
Add yellow onion, pine nuts, remaining 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, [1/2] teaspoon black pepper, and seven spices, and cook for 5 minutes.
In a 2-quart pot over medium heat, combine tomato sauce, water, remaining 1 teaspoon salt, remaining [1/2] teaspoon black pepper, garlic powder, onion powder, and oregano, and simmer for 10 minutes.
Stuff zucchini with about 3 tablespoons beef mixture each. Place stuffed zucchini in a casserole dish, gently pour tomato sauce over zucchini, and bake for 30 minutes.
Serve warm with a side of brown rice.
Notes
Tasty Tip If you don't like oregano, you can replace it with 2 tablespoons chopped fresh basil.