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Squashed cabbage boats is for Dinner.

Squashed cabbage boats takes 45 minutes to prepare.

Squashed cabbage boats takes 20 minutes to cook.

Squashed cabbage boats makes 6 servings.

The ingredients for Squashed cabbage boats are:

1 large head cabbage washed cored and shredded
2-3 medium fresh summer squash sliced in half lengthwise and cored, reserve pulp
1 medium red bell pepper chopped
1 medium onion chopped
3 cloves garlic chopped
2 slices of whole wheat bread, made into crumbs in the food processor
4 oz reduced fat cheddar, shredded
2 oz parmesan cheese, grated
1/4 cup parsley, chopped
2 Tbl oregano
2 tsp cayenne pepper
1 tsp salt and pepper to taste
2 Tbsp olive oil
1/2 tsp paprika

Here is how you make Squashed cabbage boats:

Place the cored squash boats on a baking sheet. Heat the oil in a large skillet and saute the onion, garlic and bell pepper for 5 minutes. Add everything else including the reserve squash pulp to the skillet and continue cooking until the veggies are soft and the moisture is mostly re-absorbed. About 10 minutes. Preheat oven to 350. Stuff the squash boats with the cabbage mixture and bake them on a silicon lined baking sheet for about 20 minutes. Serving Size: Makes 6 boats. 1 per serving or 2 as veg main courseNumber of Servings: 6Recipe submitted by SparkPeople user ADRIENNIE.

The nutritional information for Squashed cabbage boats is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 239.4

• Total Fat: 12.6 g
• Cholesterol: 21.3 mg
• Sodium: 254.0 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 8.0 g
• Protein: 11.6 g

The dietary needs meet for Squashed cabbage boats is Vegetarian