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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.4
  • Total Fat: 12.6 g
  • Cholesterol: 21.3 mg
  • Sodium: 254.0 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 8.0 g
  • Protein: 11.6 g

View full nutritional breakdown of Squashed cabbage boats calories by ingredient
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Squashed cabbage boats

Submitted by: ADRIENALINE

Introduction

This is a yummy fiber filled side dish or vegetarian main course This is a yummy fiber filled side dish or vegetarian main course
Number of Servings: 6

Ingredients

    1 large head cabbage washed cored and shredded
    2-3 medium fresh summer squash sliced in half lengthwise and cored, reserve pulp
    1 medium red bell pepper chopped
    1 medium onion chopped
    3 cloves garlic chopped
    2 slices of whole wheat bread, made into crumbs in the food processor
    4 oz reduced fat cheddar, shredded
    2 oz parmesan cheese, grated
    1/4 cup parsley, chopped
    2 Tbl oregano
    2 tsp cayenne pepper
    1 tsp salt and pepper to taste
    2 Tbsp olive oil
    1/2 tsp paprika

Tips

I couldn't find salt or oregano in the ingredient finder so they were left out of nutritional info


Directions


Place the cored squash boats on a baking sheet. Heat the oil in a large skillet and saute the onion, garlic and bell pepper for 5 minutes. Add everything else including the reserve squash pulp to the skillet and continue cooking until the veggies are soft and the moisture is mostly re-absorbed. About 10 minutes. Preheat oven to 350. Stuff the squash boats with the cabbage mixture and bake them on a silicon lined baking sheet for about 20 minutes.

Serving Size: Makes 6 boats. 1 per serving or 2 as veg main course

Number of Servings: 6

Recipe submitted by SparkPeople user ADRIENNIE.






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