Stuffed Summer Squash

Serves: 4

Time ~60 minutes

Ingredients:

2 medium Summer Squash

2 Tbl Olive Oil

½ Yellow Onion, very thinly sliced

1 Sweet Pepper, Diced

1 cup sliced mushrooms

1 cup tomatoes, halved

1 ½ to 2 Cups Marinanra Sauce

½ Tsp Dry Oregano

Salt and Pepper  to Taste

2 cups Mozzarella Cheese, shredded.


Directions

  1. Preheat oven to 375F. In skillet, heat olive oil over medium heat. Add onions, mushrooms, and pepper and cook until they are softened, about 5 to 7 minutes.

  2. Stir in tomatoes, dried oregano, and ½ cup of marinara sauce and cook for about 2 to 3 minutes. Season with salt and pepper to taste. Remove from heat and prepare squashes.

  3. Cut Squash in half, length-wise, and scoop out seeds. Fill Squash with prepared filling. Place in a 9x13” pan. Top with shredded cheese, add remaining amount of marinara sauce.

  4. Cook in over for 30-40 minutes or until cheese is bubbly and squash is fork tender. Let cool for about 5 minutes before serving.

No need to follow the recipe precisely. I don’t use the red sauce and often add a grain like rice or quinoa to the stuffing. Feel free to add meat into the mix (bacon/sausage)

Based off a recipe from forkvsspoon.com

SpringDaniel Garcia-PratsSummer Squash, Tomatoes