Dinner

Stuffed Summer Squash is for Dinner.

Stuffed Summer Squash takes 15 minutes to prepare.

Stuffed Summer Squash takes several minutes to cook.

Stuffed Summer Squash makes 8 servings.

The ingredients for Stuffed Summer Squash are:

1.5 Cups Organic no salt added Kidney Beans, drained and rinsed
1.5 Cups Adamame
1.5 Cups Broccoli flowerets
1 Cup sweet red pepper, chopped
1 Cup red or sweet onion, chopped
1 Cup Celery, chopped
1/4 Cup Annie's Papaya Poppy Seed Dressing
1/2 Cup Vegenaise
4 Summer squash, steamed until crisp tender
Salt
Pepper
Garlic Powder

Here is how you make Stuffed Summer Squash:

Cut summer squash in half lengthwise. Place squash, cut side down, in a little salted, boiling water. Cover and allow to steam until skin is tender but still crisp.Combine all other ingredients in a bowl. When squash is done scoop out seeds leaving enough flesh to hold squash together. Place a spoonfull of bean mixture into squash shell and seve immediately. Serving Size:?8

The nutritional information for Stuffed Summer Squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 219.0

• Total Fat: 11.3 g
• Cholesterol: 0.0 mg
• Sodium: 363.3 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 7.2 g
• Protein: 7.6 g

The dietary needs meet for Stuffed Summer Squash is Low Fat