Stuffed Squash Casserole
Prep time
Cook time
Total time
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
  • 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
  1. Preheat the oven to 425ºF.
  2. 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.
  3. In a large skillet over medium heat, brown beef for 5 minutes, breaking up chunks with a wooden spoon.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Nutrition Information
Serving size: 2 stuffed squash Calories: 447 Fat: 32g Saturated fat: 7g Carbohydrates: 21g Sodium: 1,275mg Fiber: 6g Protein: 24g Cholesterol: 53mg



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