Renee Kelly's Stuffed Squash - KCTV5

Renee Kelly's Stuffed Squash

Renee Kelly's Stuffed Squash

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Renee Kelly’s Harvest

Stuffed Squash

Serves 4

Ingredients:

2 Cups dried lentils

4 Cups water

2 medium-to-large zucchini

2 Tbs. vegetable oil

1 medium yellow onion, small diced

2 clove garlic, minced

1 lb. ground beef, pork, turkey or chicken

1/4 Cup grated parmesan cheese (1/4 Cup more for garnish)

1/2 tsp chile flakes

1 tsp chile powder

1 1/2 tsp salt

1/2 tsp ground pepper

Instructions:

  • Heat the oven to 375 degrees.
  • Boil the lentils in the water until al dente, about 15- 20 minutes. Drain and set aside.
  • Cut the zucchini in half lengthwise.
  • Scoop out the insides creating a long “boat” leaving 1/2” of the zucchini on all sides.
  • Chop the insides (flesh) of the zucchini, and set aside.
  • In a large skillet, heat up the vegetable oil, on medium heat.
  • Add the diced onion and sweat for 1-2 minutes or until translucent.
  • Add the chopped cloves of garlic and the ground beef.
  • Stir and chop up the ground beef with a spatula. 
  • Cook until no pink remains, about 7-10 minutes.
  • Add the zucchini insides and cook for an additional 4 minutes, stirring occasionally to keep the mixture from sticking.
  • Remove from heat and add the Parmesan cheese, Chile flakes, Chile powder, salt and pepper.  Mix well. 
  • Add the cooked lentils. Season again if necessary.
  • Place the zucchini boats in sprayed baking dish. Stuff the zucchini with the ground beef/lentil stuffing. You will most likely have leftovers.
  • Sprinkle with the Parmesan cheese.
  • Bake at 375 degrees for 25 minutes or until zucchini is tender.

    With the leftovers, heat and serve over pasta, chopped potatoes or rice with a jar of tomato sauce.

    In the fall/winter hard squash such as acorn, and butternut squash are very abundant.  Use the same recipe with these modifications:

  • Half and remove the seeds from the squash, discard the seeds.
  • Rub the squash with 1 Tbs. of vegetable oil
  • Place face down on a baking sheet and bake for 20 minutes.
  • Remove from oven.
  • Create the above stuffing minus the insides of the squash.
  • Stuff the cooked squash with lentil/ ground beef mixture.
  • Bake at 375 degrees for 20 more minutes.
  • Serve warm.

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