Indian Curry Stuffed Squash
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 393.2
- Total Fat: 5.8 g
- Cholesterol: 2.3 mg
- Sodium: 785.5 mg
- Total Carbs: 66.3 g
- Dietary Fiber: 13.0 g
- Protein: 27.0 g
View full nutritional breakdown of Indian Curry Stuffed Squash calories by ingredient
Introduction
Delicious and filling. SBD Phase 1 Friendly. Delicious and filling. SBD Phase 1 Friendly.Number of Servings: 8
Ingredients
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Squash, winter, acorn, raw, 8 squash (4 inch dia)
Peas, frozen, 2 package (10 oz)
Cottage Cheese, 1% Milkfat, 16 oz
Del Monte Petite Cut Diced Tomatoes, 4 cup
Tomato Sauce, 1 cup
Curry powder, 3 tbsp
Chili powder, 1 tbsp
Turkey, Ground turkey, 93% lean, 16 oz
Directions
Brown turkey in a pan with non-fat spray (such as Pam) until cooked through. Add peas, cottage cheese, tomatoes, and spices. Cover and let simmer over medium heat for about 10 minutes.
While this is simmering take your squash and cut the tops off (these are the small round squash - not summer squash). Scoop the insides out with a spoon. Spray a glass baking dish with Pam, and place your squash in the pan.
Once your stuffing mixture has completed cooking, stuff each squash, allowing it to overflow a bit. Bake on 375 for 20 - 25 minutes until the squash is tender. This is also excellent stuffed in bell peppers. Each squash is a serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MS.ERICA.
While this is simmering take your squash and cut the tops off (these are the small round squash - not summer squash). Scoop the insides out with a spoon. Spray a glass baking dish with Pam, and place your squash in the pan.
Once your stuffing mixture has completed cooking, stuff each squash, allowing it to overflow a bit. Bake on 375 for 20 - 25 minutes until the squash is tender. This is also excellent stuffed in bell peppers. Each squash is a serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MS.ERICA.