Stuffed Squash Casserole (Ablama)

Stuffed Squash Casserole

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.

Nutritional info
per serving

Calories 447
Fat 32g
Saturated fat 7g
Carbohydrates 21g
Sodium 1,275mg
Fiber 6g
Protein 24g
Cholesterol 53mg

Stuffed Squash Casserole (Ablama)

10 stuffed squash
Servings
Prep time: Cook time: Total time:

Ingredients

  • 10 light green summer zucchini
  • 4 TB. extra-virgin olive oil
  • 1 lb. ground beef
  • 1 large yellow onion, finely chopped
  • [1/2] cup pine nuts
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. seven spices
  • 1 (16-oz.) can tomato sauce
  • 1 cup water
  • [1/2] tsp. garlic powder
  • [1/2] tsp. onion powder
  • [1/2] tsp. dried oregano

Directions

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.

Tasty Tip
If you don't like oregano, you can replace it with 2 tablespoons chopped fresh basil.

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