This time of year our garden is going crazy and the first veggies to mature are the squash. Anyone who's planted zucchini and yellow squash knows you get many, many (sometimes more than you know what to do with) vegetables from each plant. I'm always trying new ways to prepare these and this is one of my favorite. I've included a meat filled option for more protein and a vegetarian option for those who prefer.
You will need:
First: Preheat oven to 375 degrees. Then cover cookie sheet with a piece of aluminum foil and set aside.
Next: Cut squash into 3 inch sections and then cut each of those sections lengthwise, creating two halves. Make a V- cut into center of each half and remove. Make deeper or wider cuts if you want it to hold more meat.
Next: Vegetarian- Place squash pieces onto cookie sheet. Drizzle with olive oil and sprinkle salt, pepper, and garlic powder over all pieces. Fill the V-cut area with shredded Parmesan cheese and bake for 15-20 minutes.
To make meat mixture: Chop diced onion and fresh garlic and saute in olive oil on stove top 2-3 minutes. Brown ground beef and drain fat. Combine onion, garlic, beef and 2-3 tablespoons of Marinara sauce.
Next: Meat option- Place squash pieces onto cookie sheet. Drizzle with olive oil and sprinkle salt, pepper, and garlic powder over all pieces. Spoon meat mixture into center of cut squash. Add shredded mozzarella over top of meat. Bake for 15-20 minutes.
These are super quick to throw together and the simple seasoning is just right. I think the garlic powder adds a lot so I sprinkle liberally. The meat filled option can be a meal in itself and with a strong vegetable base it is nutrient packed!
The olive oil drizzle allows the squash to cook tender enough to bite or cut with a fork. Some of my yellow squash has a thicker skin so adjust the time if needed to cook longer for tenderness. Happy Eating!
Until next time
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