Stuffed Summer Squash Recipe from a Freezer Meat Meal Starter of Browned Ground Beef
Dinners are easier and healthier now that I have a freezer full of cooked Freezer Meat Meal Starters. Even if you forget to take something out of the freezer to thaw, it doesn't take long at all for the meat to thaw enough to use in a recipe, especially the browned ground beef.
Sometimes our meals are a little repetitious not to mention the flavor is boring. I am trying to come up with simple recipes that are SCD legal and don't contain any of the other foods that I haven't added back yet especially nightshades. It is too hard to follow a recipe and make substitutions so I just make it up as I go and use what is available from my local store. Hence, the reason for stuffed organic summer squash...all the organic zucchini were gone.
STUFFED ORGANIC SUMMER SQUASH 2 SERVINGS
6-8 ounces browned cooked ground beef or use one container of Freezer Meat Meal Starter, Browned Ground Beef, thawed
3/4 cup No Tomato Red Sauce thawed (I make this once a month and freeze in 3/4 cup servings)
2 medium organic yellow squash
1 large sweet onion or 2 small, sliced
2-3 garlic cloves, minced
2 TSP olive oil, divided
2 cups organic baby spinach, chop really small like you would herbs (I dislike the texture of big pieces of spinach)
1/4 cup black olives, sliced
- Preheat oven to 400 degrees
- Peel squash, slice in half, remove seeds. Brush with olive oil. Place in glass baking and cover. Bake 25 minutes.
- Slice onions, sautee in olive oil about 7 minutes, add garlic cook 2 minutes. Add browned ground beef and spinach. Cook about 3 minutes longer just to mix ingredients together. Add olives to the mixture after you remove the pan from the heat and stir in.
- Scoop meat mixture into the squash.
- While stuffed squash are roasting, warm No Tomato Red Sauce in a small saucepan. Once you remove stuffed squash from the oven, spoon warmed sauce over them.
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