Stuffed Squash

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

8 medium yellow squash (about 3 pounds)

4 teaspoons minced garlic, divided

8 ounces lean ground lamb

1/4 cup uncooked converted rice

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh mint

1/4 teaspoon salt

3/4 teaspoon ground allspice

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

cooking spray

1/2 cup finely chopped onion

2 teaspoons brown sugar

1 (15-ounce) can no-salt-added tomato sauce

1 (14.5-ounce) can petite diced tomatoes, undrained

8 teaspoons chopped fresh mint (optional)

Directions:

1. Cut off narrow neck of each squash. Insert a small paring knife into cut ends of squash. Carefully twist knife to remove pulp. (Do not pierce sides of squash.)
2. Combine 2 teaspoons garlic, lamb, and next 7 ingredients (through pepper) in a bowl. Stuff lamb mixture evenly into squash to within 1/4 inch of opening. Place squash horizontally, slightly overlapping, in a 5-quart electric slow cooker coated with cooking spray.
3. Combine remaining 2 teaspoons garlic, onion, and next 3 ingredients (through tomatoes); pour over squash. Cover and cook on LOW for 6 hours or until squash is tender and filling is done. Serve squash with sauce; sprinkle with additional mint, if desired.

By RecipeOfHealth.com