I finally have a recipe for you all! This after all a food blog and all I have done is review products. Kind of boring, eh? Well, hopefully not!
I love shopping at our local produce store called Produce Junction because they have such great fruit and veggies. Granted it is not organic or through a CSA (which I hope to do soon) but it is great for the meantime for this veggie- and fruit-loving family.
A member of our family does not really care for squash but I simply could not help but buy these Mexican squash called Calabacita squash. I think that my husband just challenges me to make recipe that he will like. I of course want our children to love ALL veggies.
Does anyone not cook a certain veggie because some member of your family dislikes it with a passion? I take breaks but I do not eliminate it from our daily menu. Peas are the only DESPISED veggie in our home. LOL
As I get used to being home with my little babies I am getting used to thinking about simple meals I could prepare. I am not one to solely rely on a crock pot even though I know it will be a lifesaver some days.
I looked in my pantry and realized I had 2 more bottles of this fantastic local marinara made by Rose Romano’s. I knew immediately what I was making: stuffed squash. Yum!
This was my first time making it and it took 30 minutes to prep and 20 minutes to bake. It was fast and it was all prepared while I was wearing the baby in my Ergo baby carrier. It was awesomse!
I used a paring knife to remove the center of each squash then I rubbed the squash halves with kosher salt, pepper and olive oil. I placed all of them in a 9×13 pan where I had poured both bottles of marinara.
If you are looking for a gluten-free and low-carb meal this is it. I only had 6 squash but this recipe would work with 8 small squash and feed 4 people.
Was my husband convinced with this meal to love squash? Not really but he was a trooper and said it was tasty but not his favorite. Oh well. I loved it especially with a side of French bread to dip in the marinara.
If you do not buy this sauce you can use 32 ounces of your favorite marinara. For carb lovers, you can add some spaghetti to this dish.
What is you least favorite veggie?
Stuffed Calabacita Squash with Red Pepper Marinara
by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (3 servings)
- 6 Calabacita squash, halved and centers removed
- olive oil
- kosher salt
Filling
- 4 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 Tablespoon olive oil
- 1/2 pound ground beef
- 1 cup button mushrooms, chopped
- 1/2 cup brown rice, cooked
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 bottles of Rose Romano’s Marinara Sauce
Topping
- 1/4 cup Parmesan cheese
- 1 cup mozzarella cheese
Instructions
Preheat oven to 425 degrees F.
Start with cutting the ends of the squash. These run small so do not cut too much. Cut each squash lengthwise and carefully remove the seeds with a paring knife making a squash boat. place the squash halves in a bowl and drizzle with olive oil and sprinkle kosher salt and black pepper.
In a 9×13 glass dish, pour the two jars of Rose Romano’s sauce. Place the squash halves in the dish. Bake for 10-15 minutes.
Meanwhile, prepare the filling.
In a medium saucepan, heat the olive oil, and place the onions, mushrooms and ground beef and brown for 10-15 minutes. Add the garlic, seasonings and brown rice and continue cooking for 5 more minutes.
Remove baked squash from oven and fill each squash boat with 1-2 Tbsp of meat. Sprinkle the whole dish with Parmesan cheese then sprinkle with mozzarella cheese.
Bake for another 15-20 minutes. Serve with French bread.
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