Vegetable Stuffed Squash
|Small yellow squash||1⁄2 Pound (4 In Number)|
|Finely chopped tomato||1⁄2 Cup (8 tbs)|
|Finely chopped green onions||2 Tablespoon|
|Celery seeds||1⁄8 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
1 Preheat the oven to 350°F.
2 Wash the squash thoroughly.
3 In a large saucepan, put the squash along with bay leaves.
4 Add water, just enough to cover.
5 Gradually bring to a boil.
6 Cover and lower the heat.
7 Simmer for 5 minutes or until tender but still firm.
8 In a colander, drain well.
9 Allow to cool.
10 Discard the bay leaves.
11 Cut the squash lengthwise in half.
12 Carefully scoop out the pulp, reserving the firm shells.
13 Drain and chop the squash pulp.
14 In a bowl, mix the pulp and remaining ingredients.
15 In a 10- x 6- x 2-inch baking dish, place the squash shells.
16 Put the vegetable mixture in the shells.
17 Cover and bake for 15 to 20 minutes or until thoroughly heated.
18 Serve hot.
Calories 18 Calories from Fat 1
% Daily Value*
Total Fat 0.25 g0.39%
Saturated Fat 0.02 g0.12%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1.9 mg0.1%
Total Carbohydrates 4 g1.2%
Dietary Fiber 1.3 g5.2%
Sugars 1.9 g
Protein 1 g2.2%
Vitamin A 10.4% Vitamin C 10.9%
Calcium 1.4% Iron 3%
*Based on a 2000 Calorie diet