It’s the time of year for all the different types of summer Squash. I love to experiment how to use these very nutritious and inexpensive vegetables in our dishes.
Some of the benefits from the Summer Squash family is the high content of Vitamin C, which helps boost your immune system, repairing cells, and slowing down the aging process.
It also have a high amount of Vitamin B6 which support your metabolism of carbs, protein and fat. And it support your eye health, as it contains lutein, zeaxanthin and carotenoids.

Here is an easy recipe for Stuffed Summer Squash.
You can prepare a big batch of the meat mix a freeze it in portions, for a quick meal on a busy day.
Check out more recipes in my recipe section

4 medium summer squash, cut in half lengthwise
1 pound of free range organic lean ground chicken, or grass-fed beef
1/2 red onion, diced
3-4 cloves of garlic, minched
1 bell pepper, diced
4 oz organic tomato sauce
1 small tomato, finely chopped 
Spices to your taste
chopped Chives or Cilantro as garnish

Preheat oven to 400 degrees f.
Clean out and toss the seeds from the squash before dipping them in boiling water for about a minute, to soften up. Let them dry on a towel.
Arrange the squash on a baking sheet and set aside.

Brown garlic and red onion with the meat in a large skillet, and then add all the ingredients.
Let it simmer 15 minutes.
Fill each squash boat with the meat mix.
Cover with foil and bake15-20 minutes or until squash is soft. We like it when it still has a little bite to it.
Garnish with Chives or Cilantro