Nutritional Info

Nutrition Facts

Serving Size 1 (109g)

Calories 196
Calories from Fat 67 (34%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 3.7g 19%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 61.2mg 20%
Sodium 224.1mg 10%
Potassium 180.6mg 4%
Total Carbohydrate 12.7g 4%
Dietary Fiber 1g 4%
Sugars 0.3g
Protein 18.2g 36%

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Recipe Description
This is a great casserole dish that I love to serve on those cold winter nights.
Prep time
20 min
Cook time
1 hr 25 min
Ready In
1 hr 45 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pinch(pn)  pepper, to taste
1/4 Teaspoon(t)  dill
1 Pinch(pn)  salt, to taste
1/2 Teaspoon(t)  soy sauce, to taste
4 Ounce(oz)  tomato paste
1 Pound(lb)  green squash
2 Cup(c)  water
1   tomato, cut up
1/4 Teaspoon(t)  paprika
1/2 Cup(c)  raw rice
1   onion, chopped
2 Tablespoon(T)  oil

Preparation

Preheat oven to 275 degrees F.  Lightly peel squash.  Cut in half through middle, scoop out insides using a grapefruit spoon, but don't break the skin.  Place insides in bottom of greased casserole.  Heat oil in a frying pan.  Fry outside of squash a few minutes.  Remove.  Add onion, rice,  dill, pepper, paprika and tomato.  Cook until rice becomes light brown.  Add 1/2 cup water.  Simmer until water is cooked out.  Stuff this rice mixture into each squash.  Place on top and insides of squash.  Mix tomato paste with 1 1/2 cups water, soy sauce, salt and pepper.  Pour over squash.  Place in 275 degree F oven and cook about 1 hour, adding water if necessary until rice is soft.

Additional notes

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