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Stuffed Yellow Squash with Stewed Tomatoes Recipe

Stuffed Yellow Squash with Stewed Tomatoes Recipe

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Stuffed Yellow Squash with Stewed Tomatoes

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Ingredients:

Serving

3 medium yellow squash
4 oz sweet butter
1/2 cup leeks , bottom part, chopped
1/2 cup onions, chopped
1 tbsp parsley, chopped
1 tsp garlic, chopped
3/4 cup grated parmesan cheese (optional)
1 cup plain bread crumbs
salt and pepper to taste
1/4 cup water
3 medium vine ripened tomatoes
1/4 cup vegetable oil
1/2 cup white onions, chopped
1 tsp garlic, chopped
1/2 cup celery, chopped
1/2 cup green peppers, chopped
3 tsp sugar
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
1 bay leaf
salt and pepper to taste

Directions:

SQUASH:
Take 2 of the squash and cut lengthwise. Remove flesh using a teaspoon from each half of the squash. The hollowed shell should be approximately 1/8-inch thick. Chop flesh into small pieces. Take the third whole squash and chop into small pieces as well. Combine chopped whole squash and flesh and set aside. Add butter to saucepan on medium heat and add leeks. Cook for approximately three minutes or until tender. Add chopped garlic and chopped squash. Cook until tender, approximately 4 minutes. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper and allow the mixture to cool for about two minutes. Stuff each hollowed squash with vegetable mixture. Place them, stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes or until squash is tender. Remove from oven and serve with stewed tomatoes.
STEWED TOMATOES:
Score bottom of each tomato making an 'X' mark. Place tomatoes in boiling water for 2 minutes. Remove tomatoes and shock them with ice cold water. Peel skin from tomatoes starting from the bottom using scored 'X' mark as a guideline. After removing skin, chop tomatoes and set aside. Add vegetable oil to saucepan on medium heat. Add chopped onions and cook for approximately 3 minutes. Stir occasionally, add garlic, celery, green peppers, chopped tomatoes, and sugar. Stir mixture and simmer for 10 minutes. Add parsley, thyme, and bay leaf and stir again. Simmer for approximately 10 to 15 minutes. Season with salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	739.25 Kcal (3095 kJ)
Calories from fat	368.15 Kcal
		% Daily Value*
Total Fat	40.91g	63%
Cholesterol	33mg	11%
Sodium	1260.07mg	53%
Potassium	532.29mg	11%
Total Carbs	70.28g	23%
Sugars	22.9g	92%
Dietary Fiber	6.81g	27%
Protein	24.02g	48%
Vitamin C	46mg	77%
Iron	3.9mg	22%
Calcium	610.2mg	61%

Amount Per 100 g
Calories	194.21 Kcal (813 kJ)
Calories from fat	96.71 Kcal
		% Daily Value*
Total Fat	10.75g	63%
Cholesterol	8.67mg	11%
Sodium	331.03mg	53%
Potassium	139.84mg	11%
Total Carbs	18.46g	23%
Sugars	6.02g	92%
Dietary Fiber	1.79g	27%
Protein	6.31g	48%
Vitamin C	12.1mg	77%
Iron	1mg	22%
Calcium	160.3mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.4

Points
20

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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