Stuffed Summer Squash

Stuffed Summer Squash
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Stuffed Summer Squash calories by ingredient
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Vegan stuffed squash Vegan stuffed squash
Number of Servings: 8


    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
    Garlic Powder


Be careful not to overcook squash.


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

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