Calabacines Rellenos (Stuffed Squash)
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 4 small squash (try zucchini)
- 1 medium onion, minced
- 14.79 ml olive oil
- 226.79 g ground lamb
- 3 slice bacon, diced
- salt
- fresh ground black pepper
- 4.92 ml tomato paste
- 2.46 ml sugar
- 4.92 ml garlic, minced
- 14.79 ml water
- 1 tomatoes, chopped
- 59.14 ml plain yogurt
- 12 mint leaves, minced
- 56.69 g parmesan cheese
- 4.92 ml flat leaf parsley, minced
directions
- Preheat oven to 400 degrees.
- Cut both ends of the squash. Cook squash in salted boiling water for 5 minutes. Drain and set aside until cool enough to handle.
- Cut squash in half lengthwise and, using a spoon, remove the seeds.
- Saute onion in olive oil until soft. Add lamb, bacon, salt, pepper and mix well. Add the tomato paste, sugar, garlic and water.
- Cook until the meat has cooked through, using a spoon to break it apart.
- Add the tomato, yogurt and mint. Mix well.
- Place squash in a baking pan and fill each one with the meat mixture. Sprinkle each with the parmesan cheese and some pepper.
- Bake until the cheese is melted, about 10 minutes.
- Sprinle each squash with the chopped parsley and serve.
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!