Low-Carb Dinner
Meat-stuffed Squash
(4 votes)
(4 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
379
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,099 mg | (27 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Ground meat (mixed)
- salt
- freshly ground peppers
- 2 large round Zucchini about 400 grams each (approximately 14 ounces)
- 2 fresh garlic cloves
- 800 grams peeled Tomatoes (canned)
- 150 milliliters dry white wine
- 2 fresh bay leaves
- 2 Tbsps olive oil
Preparation steps
1.
Peel and finely chop the onion and chop finely. Mix with oregano and meat. Season with salt and pepper. Rinse the squash, cut in half lengthwise and scoop out, leaving a 1 cm thick edge (approximately 1/3 inch). Cut the hollowed-out flesh into cubes. Fill the squash with the meat filling.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Peel and finely chop the garlic. Spread into a baking pan with the squash pulp and tomatos. Pour in the wine, add the bay leaves and season with salt and pepper. Place the squash into the sauce and brush with the oil. Bake for about 35 minutes. pouring in water as needed.
4.
Season the sauce. Serve the squash with the sauce, garnished with parmesan and basil.
