West Indies Savory Stuffed Summer Squash

75 mins (prep 15, cooking 60)
16 ingredients
4 servings
This recipe is from the St. Croix Source newspaper, February 2003. I plan to try it as new summer squash come to the Seattle Farmers Markets.

Categories:  seasonal , ground-beef , poultry , beef , taste~mood , <-4-hours , one-dish-meal , time-to-make , main-dish , meat , inexpensive , summer , turkey , squash , vegetable , savory ,
Share on Newzsocial



Serving Size (156.93 g)
Servings 4
Amount per Serving
Calories 111.58 Calories from Fat 15.12
% Daily Value *
Total Fat 1.68g 10.36%
Saturated Fat 0.4g 7.95%
Trans Fat 0.01g %
Cholesterol 56.98mg 75.98%
Sodium 105.57mg 17.59%
Total Carbohydrate 4.12g 5.5%
Dietary Fiber 0.32 g 5.12%
Sugars 2.71 g %
Protein 19.62g 156.99%
Vitamin A 82.04IU% Vitamin C 1.36mg%
Calcium 17.02mg% Iron 0.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crookneck yellow squash, small, crushed dried mint, cooked white rice, large tomato, finely chopped parsley, salt and black pepper, ground allspice