This is like a stuffed pepper but made with pattypan/scallop squash. The squash should be about the size of your fist. So let em grow.
Ingredients
* *Brown Rice, long grain, 12 cup cooked
* Summer squash, 24 medium
* Ground beef, lean, 16 oz
* Parmesan Cheese, grated, 1 cup
* Green Peppers , 2 cup, chopped
* Onions, raw, 2 cup, chopped
* Bread crumbs, dry, grated, seasoned, 1 cup
* Carrots, raw, 2 cup, chopped
* Cabbage, fresh, 3 cup, chopped
Directions
Cook veggies and burger until done. Drain grease if there is any. Mix with rice. Set aside.
Cut tops off of squash and slice a section off of the bottom so they can sit level without tipping too much. Scoop out guts to about a quarter inch of wall. Fill with Rice Mixture.
Mix crumbs and cheese. Sprinkle on top of squash. Place in a couple of large casserole pans that have been sprayed/greased. If you have leftover rice just fill in the gaps between the squash.
Bake at 350 for about an hour-maybe longer depending on how done you like your squash.
A serving is one squash and the equivalent of half a cup of rice.
Number of Servings: 24
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 239.2
- Total Fat: 6.7 g
- Cholesterol: 17.5 mg
- Sodium: 199.4 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 5.3 g
- Protein: 11.1 g
