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Stuffed Eightball Squash

April 8, 2015

Stuffed eight ball squash

Hunger is a serious issue in America and we try to help in any which way we can.  What if I told you that just by shopping for your favorite brands that make up your weekly meal menu, you’d be helping fight hunger.

Yes, that’s right! From now until May 3, 2015,  Walmart has partnered with brands such as Unilever, General Mills, ConAgra, Kellogg’s, Kraft and Campbell’s to create awareness for this serious cause that I find near and dear to my heart.  Anyone who participates can make a difference in the lives of millions of families by contributing to helping secure 75 million meals for local food banks through Feeding America.

We Spark Change

All you have to do is purchase specially marked items with the “Fight Hunger Spark Change” logo on the package.  When you purchase just one item, you’d be securing one meal!  How wonderful is that? 1 Item = 1 meal.

Other ways to help: make a $1, $2, or $5 donation at time of check out  or round up your 6 friends, family or co-workers and share your photo via social media channels using the hashtag #WeSparkChange and #ShoptoGive.  Remember to make your photo public. Walmart will donate $10, up to $1,500,000, to Feeding America for every post shared. Don’t forget to spread the word. You can also visit the Walmart’s Fight Hunger Spark Change page and watch the meal tracker reach its goal.

There is nothing better than helping a great cause with important activities such as grocery shopping.  During my last trip to Walmart, I was able to shop for my items needed for this recipe while at the same time contributing such a wonderful campaign.

 

Stuffed Eightball Squash

Ingredients

  • 4 Eightball squash, rinsed and patted dried
  • 2 tablespoons WESSON vegetable oil
  • 1 cup white rice
  • 2 cups SWANSONS Fat Free Chicken Broth
  • 1 cup ROTEL diced tomatoes and green chiles
  • 1/3 cup frozen corn, thawed
  • 1/4 teaspoon garlic salt
  • 1/2 cup shredded Monterrey Jack Cheese

Instructions

  1. Preheat oven to 350° F
  2. Brush squash with oil and place on a parchment paper lined tray.
  3. Place in oven for 15 minutes or until centers are tender.
  4. In a medium saucepan, combine broth and rice and let boil. Reduce heat, cover and let simmer for 20 minutes or until broth has been absorbed by rice.
  5. Remove squash from oven, remove tops and scoop out flesh. Reserve.
  6. In a separate pan over medium heat, combine tomatoes with green chile, corn and squash flesh. Cook for approximately 10 minutes until all ingredients have combined.
  7. Spoon 2-3 tablespoons of rice and 2 tablespoon of vegetable mixture into each squash. Sprinkle with cheese.

Notes

If eightball squash is not available, use Mexican squash or zucchini.

http://www.nibblesandfeasts.com/2015/04/stuffed-eightball-squash/

 

  • Walmart is not responsible for donating the meals, the supplier partners listed above are responsible for that.
  • FOOTNOTE: *The monetary equivalent of meals will be donated. $0.10 is equivalent to one meal secured by Feeding AmericaⓇ on behalf of local member food banks. See Walmart.com/FightHunger for details.    
*Feeding America National Office Approved Meal Cost Calculation
(Effective July 1, 2014 — June 30, 2015)$1 helps provide 10 meals
1 meal is equivalent to $0.10
Secured by Feeding AmericaⓇ on behalf of local member food banks

 

Walmart.Disclosure