This stuffed tomato dish is healthy and vegetarian.
Rated 5.0 stars by 1 users
An easy, main or side dish that all your guests will love.
Pre heat oven to 220 degrees celcius. Slice the top off the tomatoes, then use a spoon to hollow them out completely
Place the tomatoes in a cast iron skillet or baking dish, then drizzle with olive oil
In a large bowl, combine the lentils, vegan mozzarella, breadcrumbs, dried oregano and fresh basil. Toss and season to taste
Spoon the mixture into the tomatoes, then place the top back on each tomato
Bake for 25 minutes or until tomatoes are soft and cooked through. Enjoy
This side dish is hearty and flavorful
Baked squash stuffed with a delicious rice and mushroom mixture and then baked again.
2 1-lb each acorn squash, halved crosswise and seeded3 Tbsp. olive oil divided8- oz package sliced button mushrooms1 medium yellow onion diced small3/4 tsp. dried thyme1 cup long-grain white rice2 cups vegetable or chicken broth1/2 cup grated Parmesan cheese
Preheat oven to 450º. Drizzle 1 Tbsp. olive oil over insides of squash and season with salt and pepper. Place cut side down on rimmed baking sheet and cover pan tightly with foil. Roast until tender, about 35 minutes.Meanwhile, in a medium-sized skillet, heat the remaining 2 Tbsp. olive oil. Add mushrooms, onion and thyme. Season with salt and pepper. Sauté until the mushrooms are golden and the onion is translucent, about 8 minutes.Add rice and broth and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.Remove squash from oven and turn each squash over on the baking sheet. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice. Season with salt and pepper. Divide rice mixture and place inside squash halves. Sprinkle with Parmesan and place back in oven until cheese is melted.
Tried this Recipe? Pin it for Later!Mention @JenNikolaus or tag #YummyHealthyEasy!Click for Printable RecipeLooking for more side dishes? Try these:Baked Stuffed Tomatoes Brown Sugar Glazed CarrotsGreek Spaghetti Squash88894982SHARES« PREVIOUS POSTNEWER POST »
Jen Nikolaus is a recipe blogger and photographer over at Yummy Healthy Easy. She lives in beautiful Southern California with her husband and four boys. You’ll find her sharing healthier, budget-friendly, family-friendly, and easy dishes with some yummy desserts thrown in, too! Thanks for stopping by!
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LORI'S CULINARY SAYS
This looks delicious! Hopped over from Wake Up Wednesdays.
Lori’s Culinary Creations
Yum! Baked squash is delicious and the stuffing looks sooo good!
I think I am going to have to make these for dinner tonight. What a great combination of flavors! And oh-so healthy – I love it!
LISA JOHNSON SAYS
Yum!! That squash looks amazing Jen. I can’t wait to give it a try. 🙂
KAREN GOODMAN SAYS
This looks really amazing, and gets your starch and veggie into one dish too! Pinned to my food board.
Wow Jen, this seriously looks amazing. I feel like I can taste the
salty rice mushroom stuffing mixed with the sweet acorn squash already.
So pinning this and trying!
Krista @ Joyful Healthy Eats
LEA ERUS SAYS
Yum!!! This squash looks amazing!!!
Stopping by from Show Stopper Saturday Link Party 🙂
EVIE DAWSON SAYS
That’s a great idea to roast the mushrooms with the squash! Thanks for sharing this healthy recipe. One can ask any health question related to diet/ at online USA Doctors.
HEATHER RAINEY SAYS
I came across this on Pinterest and it was perfect for a cold rainey Seattle day. This recipe is delicious! Thanks for sharing!
GARY W ALLEN, PHD SAYS
Substituted couscous for rice and all was great!
Oh, great idea!! So glad you liked it!
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I live in sunny Texas with my husband and our four crazy boys! I have a passion for cooking and baking and love to share all my new creations. Stick around and get your taste buds ready!READ MORE
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