Stuffed Summer Squash Mama Slapping Style
by Carrie Mason
Here's the new recipe using the cave man club sized yellow squash.... zuchini can be used also.
Preheat oven to 400.
2 very large (a foot or more!) summer squash
1 pound ground beef
1 Tablespoon Slap Ya Mama Original Cajun Seasoning- divided into thirds
1 small yellow onion diced
1 clove garlic - minced
1 red pepper- diced
8 ounces white or crimini mushrooms- sliced
12 ounces fresh baby spinach
1 cup sweet white corn kernels (fresh or frozen) ***
1 can Rotel tomato sauce
1 cup grated mozzarella or provolone
Pierce squash all over with fork and microwave on high for 3 minutes, or until they are softened but still firm. Allow to cool slightly, then slice in half lengthwise and scoop out the insides,(please use a potholder here, these babies are HOT) leaving as much along the sides as you can, discard seeds and stringy innards. sprinkle insides with 1/3 Tablespoon SYM seasoning and set aside.
In large skillet, brown the ground beef (you may also use turkey or a combo of beef and sausage) drain well. In same skillet that you browned the meat, place, diced onion, garlic, pepper, mushrooms and 1/3 Tablespoon SYM, saute until mushrooms are browned and veggies are tender, add spinach and corn and cook until wilted, then throw in the meat and stir until well combined. Stir in tomato sauce and simmer for about 15 minutes to let everything work together.
Fill Squash boats with meat and veggie mixture, top with cheese and last 1/3 Tablespoon of SYM. Bake in oven for 30 minutes, covered until squash is cooked through and tender and cheese is melted/bubbly.
***SWEET corn is important, it helps balance out the spicy, tomato flavors, if sweet corn is not available, I would add a bit of sugar to the mixture when adding the tomato sauce, just to keep everything balanced***
This is a great carb free meal, and a good way to use up leftover veggies.