Ingredients for Stuffed Yellow Squash
- Yellow Squash
- Raw Rice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Sirloin Steak
- 2 tablespoons margarine
- 2 cups chopped tomatoes
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How to Make Stuffed Yellow Squash
- Melt 2 tablespoons of margarine in a large frying pan over medium heat. Add 1 cup of uncooked long-grain rice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Add 1 pound of steak, cut into 1/2-inch cubes, to the pan. Stir to combine and cook until the steak is browned and the rice is lightly toasted (about 5-7 minutes).
- Wash 4 medium yellow squash. Cut off the necks, reserving the tops. Set aside.
- Using a teaspoon, gently scoop out the pulp from the bottom of each squash, creating a shell. Be careful not to pierce the bottom.
- Discard the pulp and seeds.
- Fill each squash shell generously with the rice-steak mixture. Secure with two toothpicks in a crisscross pattern to hold the filling in place.
- Place the stuffed squash shells and reserved tops in a Dutch oven.
- Blend 2 cups of chopped tomatoes until smooth. Pour the blended tomatoes over the squash in the Dutch oven.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for approximately 1 hour, or until the rice is tender and the squash is easily pierced with a fork.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
242g
Fat
190g
Carbs
52g
