Stuffed Summer Squash
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
Introduction
Vegan stuffed squash Vegan stuffed squashNumber of Servings: 8
Ingredients
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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
Tips
Be careful not to overcook squash.
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
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