Spanish-Style Rice-Stuffed Squash Recipe is Bursting with Flavor

Name: Spanish-Style Rice-Stuffed Squash Recipe is Bursting with Flavor
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 (8–9 oz.) globe zucchini squash; 1 (8.8 oz.) pkg. Spanish-style 90-second rice; 1 Tbs. olive oil; 1 onion, chopped; 1 red pepper, diced; 1 1/2 cups meat-free crumbles, about 4 1/2 oz., from 13.7-oz. pkg.

This yummy meat-free meal is a sensational side — to make it a main dish, just swap in ground turkey

By Pam O'Brien

Reviewed by Julie Miltenberger

Comments

When I have friends over, I always make sure to have some meat-free dishes on the table. And I love eating vegetable-forward meals myself once a week or so since they are as satisfying and delicious as they are nutritious. So when our test kitchen created this Spanish-style rice-stuffed squash recipe, I’m not kidding when I say it made my day. The dish is hearty, healthy and filled with great flavor. Plus, it’s impressive enough to serve to guests (just look how cute it is!). You can even make this meal meaty if you like — swap in some ground turkey or beef and you’re set.

Best of all, the recipe is easy to make, and it only requires six ingredients. Check out our video to see how simple it is to whip up. Then, the next time you’re looking for a meat-free dinner, give it a try.

Yields

4 servings

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Ingredients

4 (8–9 oz.) globe zucchini squash
1 (8.8 oz.) pkg. Spanish-style 90-second rice
1 Tbs. olive oil
1 onion, chopped
1 red pepper, diced
1 1/2 cups meat-free crumbles, about 4 1/2 oz., from 13.7-oz. pkg.

Instructions

Heat oven to 400°F. Slice tops off zucchini; scoop out flesh leaving 1/4”-thick shells. Prepare rice according to package directions; reserve.

In 12” nonstick skillet, heat oil over medium heat. Add onion and pepper; cook, stirring, until softened, 7–8 min. Stir in meat-free crumbles; cook, stirring, until cooked through, 5–7 min. Stir in rice. Divide among zucchini. Transfer to 2-qt. baking dish; top with squash tops. Cover; bake until tender, 25–30 min.

Nutrition

Calories: 245 kcal
Fat: 8 gram
Saturated Fat: 1 gram
Protein: 12 gram
Carbohydrate: 34 gram
Fiber: 6 gram
Cholesterol: 0 mg
Sugar: 8 gram
Sodium: 454 mg

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