Clean & Hungry Stuffed Squash: Chili-Stuffed Acorn Squash, Spinach Feta Stuffed Zucchini
1/4th of recipe (1 stuffed squash half): 199 calories, 2g total fat (1g sat. fat), 327mg sodium, 42g carbs, 8.5g fiber, 6g sugars, 8g protein
We are in love with this savory squash recipe. So much flavor, so much satisfaction… Try it, and you'll fall for it fast!
Cook: 35 minutes
Two 20-oz. acorn squash, halved, seeds removed
1/2 cup chopped portabella mushrooms
1/3 cup chopped onion
1/3 cup chopped bell pepper
2 tbsp. seeded and chopped jalapeño pepper
3/4 cup seeded and chopped tomato
1 1/2 cups canned crushed tomatoes
1/2 cup canned black beans, drained and rinsed
1 1/2 tsp. chopped garlic
1 1/2 tsp. chili powder
3/4 tsp. ground cumin
1/4 cup shredded reduced-fat Mexican-blend cheese
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place squash halves on the baking sheet, cut sides down. Bake until soft, 25 - 30 minutes.
Meanwhile, bring a medium pot sprayed with nonstick spray to medium heat. Add mushrooms, onion, bell pepper, and jalapeño pepper. Cook and stir until partially softened, about 3 minutes. Add chopped tomato. Cook and stir until mostly softened, about 2 minutes.
Add all remaining ingredients except cheese to the pot. Cook and stir until hot and well mixed, about 1 minute. Remove from heat.
Remove baking sheet from oven. Flip squash halves, and evenly fill with chili mixture. Sprinkle with cheese.
Bake until cheese has melted, about 5 minutes.
MAKES 4 SERVINGS
1/2 of recipe (2 stuffed zucchini halves): 110 calories, 3.5g total fat (2g sat. fat), 373mg sodium, 14g carbs, 4.5g fiber, 9g sugars, 7g protein
This snack-tastic summer-squash recipe is exploding with fresh flavor, and it couldn't be easier to make if it tried...
Cook: 10 minutes
Cool: 5 minutes
2 medium-large zucchini, stem ends removed
2 cups chopped spinach leaves
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. each salt and black pepper
1/4 cup crumbled feta cheese
2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped
Preheat oven to broil. Spray a baking sheet with nonstick spray.
Pierce zucchini several times with a fork. Place zucchini on a microwave-safe plate, and microwave for 2 minutes.
Flip zucchini and microwave for 2 more minutes, or until softened. Pat dry. Let cool, about 5 minutes.
Cut zucchini in half lengthwise. Gently scoop out and roughly chop the inside flesh (do not discard), leaving about 1/4 inch inside the skin. Thoroughly pat dry. (Both the hollow halves and the chopped zucchini.) Place hollow zucchini halves on the sheet.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add chopped zucchini, spinach, and seasonings. Cook until spinach has wilted, about 1 minute.
Remove skillet from heat, and thoroughly blot contents dry. Stir in 2 tbsp. feta cheese. Evenly distribute mixture among the zucchini halves.
Sprinkle stuffed zucchini halves with remaining 2 tbsp. feta.
Bake until entire dish is hot and topping has lightly browned, about 3 minutes.
Top with sun-dried tomatoes.
MAKES 2 SERVINGS
Hungry for More All-Natural Squash Recipes?Hungry Girl Clean & Hungry is bursting at the seams with 'em! We're talking slow-cooker black bean & butternut soup, a sweet potato & squash foil pack, and an entire chapter of pasta swaps featuring zucchini noodles and spaghetti squash... The Shrimp & Avocado Z'paghetti is not to be missed!
Chew on this:
Today may be the end of National Nutrition Month (a.k.a. March), but that doesn't mean good nutrition ends here. Click here for healthy-eating tips and more...
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