Stuffed Summer Squash

Name: Stuffed Summer Squash Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1.5 Cups Organic no salt added Kidney Beans drained and rinsed; 1.5 Cups Adamame; 1.5 Cups Broccoli flowerets; 1 Cup sweet red pepper chopped; 1 Cup red or sweet onion chopped; 1 Cup Celery chopped; 1/4 Cup Annie's Papaya Poppy Seed Dressing; 1/2 Cup Vegenaise; 4 Summer squash steamed until crisp tender; Salt; Pepper; Garlic Powder

Minutes to Prepare: 15

Number of Servings: 8

Ingredients

1.5 Cups Organic no salt added Kidney Beans, drained and rinsed1.5 Cups Adamame1.5 Cups Broccoli flowerets1 Cup sweet red pepper, chopped1 Cup red or sweet onion, chopped1 Cup Celery, chopped1/4 Cup Annie's Papaya Poppy Seed Dressing1/2 Cup Vegenaise4 Summer squash, steamed until crisp tenderSaltPepperGarlic Powder

Directions

Cut summer squash in half lengthwise. Place squash, cut side down, in a little salted, boiling water. Cover and allow to steam until skin is tender but still crisp.

Combine all other ingredients in a bowl. When squash is done scoop out seeds leaving enough flesh to hold squash together. Place a spoonfull of bean mixture into squash shell and seve immediately.

Serving Size:�8

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 219.0
Total Fat: 11.3 g
Cholesterol: 0.0 mg
Sodium: 363.3 mg
Total Carbs: 21.9 g
Dietary Fiber: 7.2 g
Protein: 7.6 g

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