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–+ servings
Spaghetti squash with a cheese and mushroom mix in it.
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Mushroom-Stuffed Squash

Course Main Course
Keyword Bread Crumbs, Garlic, Gound Black Pepper, Mushrooms, Onion, Oregano, Parmesan Cheese, Salt, Tomatoes, Yellow Squash, Zucchini
Dietary Need Vegetarian
Cooking Method Sauté
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 86kcal
Author Supplemental Nutrition Assistance Program

Equipment

  • Skillet or Frying Pan
  • Large Bowl

Ingredients

  • 4 Zucchini Or squash
  • 1 Tbsp Vegetable Oil
  • 2 cloves Garlic
  • 1 cup Mushrooms Chopped
  • 1 Tomato Medium, chopped
  • 4 Tbsp Bread Crumbs Dry
  • 1/4 tsp Oregano Dried
  • 1/2 tsp Salt
  • Black Pepper To taste
  • 2 tsp Parmesan Cheese

Instructions

  • Preheat oven to 375° F. Cut squash in half lengthwise. Scoop out pulp with a teaspoon, making a ¼ inch thick shell to hold the stuffing. Coarsely chop pulp and set aside.
  • In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
  • Add squash pulp and mushrooms. Cook for 2 to 3 minutes until the pulp is tender, stirring frequently. Remove from heat.
  • Stir in tomato, breadcrumbs, herbs, salt, and pepper.
  • Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes.
  • Remove foil and sprinkle with parmesan cheese. Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.

Nutrition

Calories: 86kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 375mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg