Stuffed Summer Squash
Time ~60 minutes
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.
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.
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.
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.
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