Italian Stuffed Squash
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Italian Stuffed Squash

Submitted by: Melissa Pruitt

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 2

Who needs lasagna when you have this? Such an amazing meal!!!!


    1 lrg. yellow squash

    1/2 med. red onion

    1/2 med. green bell pepper

    1 clove garlic

    1/2 tbsp. fresh parsley

    3/4 tsp. fresh basil

    1/2 lbs. ground beef

    1 c. tomato sauce

    1/2 c. mozzarella cheese

    1/4 c. white mushrooms

    1 tsp. coconut oil


Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Cut squash in half lengthwise and scoop out seeds. Place squash halves on baking sheet, open end up.

Heat coconut oil in a skillet over medium-high heat. Sauté chopped onions, chopped peppers, and chopped mushrooms. When onions start to become translucent, add minced garlic and sauté for one minute more. Remove from heat and put into separate mixing bowl.

Brown ground beef with chopped parsley and basil. Drain and return to pan. Add cooked vegetables to cooked meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes. Then turn off heat.

Add ¼ cup of shredded mozzarella to meat sauce and stir to combine. Spoon the meat and cheese mixture into the squash halves, pressing down with the spoon and mounding it up a little over the top. Bake stuffed squash for 20 minutes. Remove from oven and use remaining cheese to top each one with a pinch of cheese. Put back in oven and bake 10-15 minutes more, until squash is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.