Recipe
Side Dish
Squash Stuffed Peppers
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee chicken broth | ||
| 1 c. chopped, peeled zucchini | ||
| ½ c. chopped fresh sliced mushrooms | ||
| ¼ c. chopped green onion | ||
| 1 clove(s) garlic, minced | ||
| 2 tsp. Hy-Vee Italian seasoning | ||
| ¼ tsp. Hy-Vee ground pepper | ||
| 1 ½ c. spaghetti squash strands, cooked and seeded | ||
| 4 medium green bell peppers | ||
| ¼ c. Hy-Vee shredded Parmesan cheese, divided |
Directions
- Preheat oven to 375 degrees.
- In a medium skillet, heat chicken broth to simmering. Add zucchini, mushrooms, onion, garlic, Italian seasoning and pepper. Simmer about 5 minutes or until vegetables are tender.
- Remove from heat and stir in spaghetti squash.
- Cut the tops off bell peppers and discard seeds. Spoon squash mixture evenly into each pepper.
- Top each pepper with Parmesan cheese.
- Bake in a shallow baking pan for 25 to 30 minutes or until heated through.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 200mg
- Total Carbohydrates: 12g
- Protein: 4g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 200%
0%
Iron 4%
0%
Calcium 10%