For eggplant and squash, cut in half, lengthwise, take out the center, leaving a 1/4 to 1/2 inch shell. Parboil to slightly soften the outer part.
The center that you removed, should be cut into coarse cubes.
Heat up one tablespoon of olive oil, or canola oil and sauté the cubed eggplant or squash along with diced onion and green or red peppers. Cook until tender, about 5 minutes, stirring frequently. Remove from heat and add salt, pepper and basil, or whatever you like.
Brown ground beef or turkey, season and add to cooked veggies. Stuff parboiled halves and place in casserole dish. bake at 350 degrees for 25 minutes, top with any cheese that you may have, bake 10 more minutes or until cheese has melted.
If using peppers to stuff, just halve and parboil, since they are hollow.
Mushrooms, just use meat, onion, seasonings and cheese.
Sometimes I add some brown rice or whole wheat bread crumbs, too.
Use your imagination. The possibilities are endless!
IMPROVISE,OVERCOME AND ADAPT!
| Pounds lost: 4.0