Very nutritious and delicious veggie side dish! I am trying to watch my fat intake (especially saturated fat) and I made a few changes per the many suggestions from prior reviewers. I steamed (not boiled)3 medium yellow squash that I had previously halved for 6 minutes. I did not use any of the squash pulp--I just removed all the watery seeds and discarded and left the rest of the squash shell intact. Per another reviewer I also used lower fat bacon bits. Instead of green onions, I used sweet Vidalia onions (they are in season and I live in Georgia). I sauteed the onions and peppers in a small pan coated with Pam and a teaspoon or two of olive oil. Per another reviewer I seasoned the squash before stuffing with ground pepper and garlic powder to boost the flavor. I also used dry Italian bread crumbs and added grated Parmesan cheese (from the green cannister you find near the pasta). I melted 1 tablespoon of Smart Balance spread (instead of using butter) and mixed the sauteed veggies, bread crumbs, grated cheese, and melted spread. I ended up having to add about a teaspoon of olive oil to moisten the stuffing sufficiently. (If fat is a real issue in your diet you could just moisten with either vegetable broth or chicken broth.) After stuffing the prepared squash halves, I added probably 2 tablespoons max of the shredded Parmesan cheese from the refrigerated section. Thanks for the great recipe and all the helpful previous reviews! Will definitely prepare this again.
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Very nutritious and delicious veggie side dish! I am trying to watch my fat intake (especially...