How To Make Stuffed Baby Squash with Creamy Mushrooms & Tarragon
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 baby squash
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried tarragon
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the tops off the baby squash and scoop out the seeds.
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Heat the olive oil in a skillet over medium heat. Add the onion and sauté until softened.
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Add the mushrooms, garlic, and dried tarragon to the skillet. Cook until the mushrooms are tender and any liquid has evaporated.
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Remove the skillet from heat and stir in the breadcrumbs and Parmesan cheese. Season with salt and pepper.
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Stuff the mushroom mixture into the hollowed-out baby squash.
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Place the stuffed squash on a baking sheet and bake for 25 minutes or until the squash is tender and the filling is golden brown.
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Serve hot as an appetizer or side dish.
Nutrition
- Calories : 162 kcal
- Total Fat : 7g
- Saturated Fat : 2g
- Cholesterol : 5mg
- Sodium : 216mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 7g
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