Cauliflower Stuffed Mexican Summer Squash
Fresh summer squash, like yellow or zucchini, is transformed into delicious, nutritious vessels that are safe enough for someone with histamine sensitivity by our Stuffed Mexican Summer Squash recipe.
Equipment
- baking sheet
- skillets
Ingredients
- 2 Summer Squash zucchini or yellow squash, cut length-wise in half
- 2 cups Cauliflower rice
- 2 cups shredded Napa cabbage or Bok choy
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 2 green onions sliced, separating the white ends from the green ends.
- 2 garlic cloves minced
- 1/4 cup water+
- Sprinkle dulse or sea salt
Instructions
- Preheat the oven to 375 degrees and line a baking pan with parchment paper.
- Place the summer squash cut-side down on the parchment paper and bake 20-30 minutes until fork-tender.
- While the squash is cooking, in a skillet, heat a couple of tablespoons of water and sauté the white ends of the onion. Stir in the cauliflower rice, garlic, shredded cabbage, and spices (onion, cumin, chili, paprika). Reduce to low, adding enough water to prevent the sauce and vegetables from sticking.
- Once the squash has cooled enough to touch, scoop out the inside of the squash leaving a “shell” or “Boat.” Roughly chop the insides and add to the Cauliflower mixture.
- Stir the cauliflower mixture, then scoop back into the squash shell. Sprinkle with some dulse or sea salt and the greens from the green onion for some saltiness.
Nutrition
Calories: 91kcalCarbohydrates: 18gProtein: 6gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 75mgPotassium: 1096mgFiber: 7gSugar: 8gVitamin A: 1067IUVitamin C: 114mgCalcium: 97mgIron: 3mg
Tried this recipe?Let us know how it was!