Baked Stuffed Summer Squash

Ingredients

• Summer squash

  raw

  4 medium or 784g

• Tomatoes

  red, raw

  2 medium whole or 246g

• Mozzarella cheese

  part-skim

  ½ cup, shredded or 56g

• Oregano

  dried

  1 tsp, leaves or 1g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Preheat the oven to 375°F (190°C).
2. Cut the summer squashes in half lengthwise and scoop out the seeds to create a cavity for stuffing.
3. In a mixing bowl, combine the diced tomatoes, shredded mozzarella cheese, dried oregano, and salt. Mix well to combine.
4. Stuff each squash half with the tomato and cheese mixture, pressing down gently to pack the filling.
5. Place the stuffed squashes on a baking sheet and bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and summer squash is tender.
6. Remove from the oven and let cool slightly before serving.