This is from Body After Baby.
Preheat the oven to 375 degrees. Cut the squash in half and place the halves cut side down on foil lined baking sheets. Bake for 20 minutes or until flesh is barely tender. Leave the oven set at 375.
Let the squash cool slightly, then remove and discard the seeds and stringy membranes. Use a teaspoon scoop out and reserve flesh, leaving a 1/4-inch-thick shell and being careful not to pierce the skin; set aside the flesh and hollowed-out squash.
For the stuffing, heat the olive oil in a medium-sized skillet over medium heat. Add the garlic and saute for 15 seconds, then add the eggplant and saute for 2-3 minutes, or until eggplant begins to soften. Add the bell pepper and continue cooking for 2 minutes stirring occasionally. Add the reserved squash flesh, rice, spice blend, parsley, vinegar, and salt, and stir to combine thoroughly.
Divide the mixture among the squash shells, top with the mozzarella, and bake for 10-15 minutes, or until the filling is heated through.
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 4 | ||
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Calories: 631 | ||
Calories from Fat: 99 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 277.2mg | 10 % | |
Potassium 1229.7mg | 32 % | |
Total Carbohydrate 113.9g | 34 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 105.2g | ||
Protein 21.3g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 631
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