Summer Squash Stuffed with Beef and Olives
Kimberly O'Neill
ingredients
- 2 large (1/2-lb) yellow summer squash
- 1/2 tsp salt
- 1 1/2 tsp canola oil
- 3/4 lb lean ground beef (7% fat or less)
- 1/2 c frozen chopped onion
- 3 garlic cloves, chopped
- 1/2 tsp Italian seasoning
- 1/4 c chopped black olives
- 3 tbsp plain dried bread crumbs
directions
- 1
1. Cut each squash in half lengthwise. With a small spoon, scoop out and discard most of the flesh, leaving a 1/4-inch border all around. Place the squash halves on a microwavable plate, sprinkle the inside of the squash with the salt, and cover very loosely with plastic wrap. Microwave on High until the squash is tender but still holds its shape, 2-3 minutes; set aside.
- 2
2. Meanwhile, preheat the broiler and line a baking sheet with foil. Heat the oil in a large nonstick skillet over high heat. Add the beef, onion, garlic, and Italian seasoning and cook, breaking the meat up, until the meat is no longer pink and the vegetables are tender, about 4 minutes. Stir in the olives, sour cream, and 2 tablespoons of the bread crumbs and remove from the heat.
- 3
3. Mound the beef mixture into the squash halves and sprinkle the tops with the remaining 1 tablespoon bread crumbs. Broil 5 inches from the heat until the tops are browned, about 2 minutes.
Source: Weight Watchers
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