Clean & Hungry Stuffed Squash: Chili-Stuffed Acorn Squash, Spinach Feta Stuffed Zucchini
Chili-Stuffed Acorn Squash
1/4th of recipe (1 stuffed squash half): 199 calories, 2g total fat (1g sat. fat), 327mg sodium, 42g carbs, 8.5g fiber, 6g sugars, 8g protein
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We are in love with this savory squash recipe. So much flavor, so much satisfaction… Try it, and you'll fall for it fast!
Cook: 35 minutes
Two 20-oz. acorn squash, halved, seeds removed
1/2 cup chopped portabella mushrooms
1/3 cup chopped onion
1/3 cup chopped bell pepper
2 tbsp. seeded and chopped jalapeño pepper
3/4 cup seeded and chopped tomato
1 1/2 cups canned crushed tomatoes
1/2 cup canned black beans, drained and rinsed
1 1/2 tsp. chopped garlic
1 1/2 tsp. chili powder
3/4 tsp. ground cumin
1/4 cup shredded reduced-fat Mexican-blend cheese
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place squash halves on the baking sheet, cut sides down. Bake until soft, 25 - 30 minutes.
Meanwhile, bring a medium pot sprayed with nonstick spray to medium heat. Add mushrooms, onion, bell pepper, and jalapeño pepper. Cook and stir until partially softened, about 3 minutes. Add chopped tomato. Cook and stir until mostly softened, about 2 minutes.
Add all remaining ingredients except cheese to the pot. Cook and stir until hot and well mixed, about 1 minute. Remove from heat.
Remove baking sheet from oven. Flip squash halves, and evenly fill with chili mixture. Sprinkle with cheese.
Bake until cheese has melted, about 5 minutes.
MAKES 4 SERVINGS
Spinach Feta Stuffed Zucchini
1/2 of recipe (2 stuffed zucchini halves): 110 calories, 3.5g total fat (2g sat. fat), 373mg sodium, 14g carbs, 4.5g fiber, 9g sugars, 7g protein
Click for WW Points® value*
This snack-tastic summer-squash recipe is exploding with fresh flavor, and it couldn't be easier to make if it tried...
Cook: 10 minutes
Cool: 5 minutes
2 medium-large zucchini, stem ends removed
2 cups chopped spinach leaves
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. each salt and black pepper
1/4 cup crumbled feta cheese
2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped
Preheat oven to broil. Spray a baking sheet with nonstick spray.
Pierce zucchini several times with a fork. Place zucchini on a microwave-safe plate, and microwave for 2 minutes.
Flip zucchini and microwave for 2 more minutes, or until softened. Pat dry. Let cool, about 5 minutes.
Cut zucchini in half lengthwise. Gently scoop out and roughly chop the inside flesh (do not discard), leaving about 1/4 inch inside the skin. Thoroughly pat dry. (Both the hollow halves and the chopped zucchini.) Place hollow zucchini halves on the sheet.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add chopped zucchini, spinach, and seasonings. Cook until spinach has wilted, about 1 minute.
Remove skillet from heat, and thoroughly blot contents dry. Stir in 2 tbsp. feta cheese. Evenly distribute mixture among the zucchini halves.
Sprinkle stuffed zucchini halves with remaining 2 tbsp. feta.
Bake until entire dish is hot and topping has lightly browned, about 3 minutes.
Top with sun-dried tomatoes.
MAKES 2 SERVINGS
Hungry for More All-Natural Squash Recipes?Hungry Girl Clean & Hungry is bursting at the seams with 'em! We're talking slow-cooker black bean & butternut soup, a sweet potato & squash foil pack, and an entire chapter of pasta swaps featuring zucchini noodles and spaghetti squash... The Shrimp & Avocado Z'paghetti is not to be missed!
Chew on this:
Today may be the end of National Nutrition Month (a.k.a. March), but that doesn't mean good nutrition ends here. Click here for healthy-eating tips and more...
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