Stuffed Summer Squash

Summer squash stuffed with brown rice, fresh basil, beans, cheese, and veggies make a hearty and filling dish. Try this tasty recipe when summer squash are abundant in your garden or at the market.

Makes

4 Servings

Ingredients

• 2 medium summer squash
• 3 cups cooked brown rice
• 1 cup diced tomatoes
• 1 cup white beans, drained and rinsed
• 1 tablespoon fresh basil
• 4 tablespoons Parmesan cheese

Directions

1. Wash hands with soap and water.
2. Preheat oven to 350 degrees F.
3. Wash and cut both squash in half, lengthwise. Remove the large seeds.
4. Steam the squash, skin side down, in a small amount of water in a fry pan or skillet until slightly tender (but not mushy).
5. Scoop out a good amount of pulp (1 cup), place in a bowl and mix with other ingredients (brown rice through Parmesan cheese).
6. Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture.
7. Top with grated Parmesan cheese. Bake in preheated oven for about 30 minutes.

Notes

Other Stuffing Options: Rice + Turkey Stuffing : 1 cup squash pulp, 1 pound cooked ground turkey, 2 cups cooked brown rice, 1 can low-sodium condensed cream of mushroom soup, 2 tablespoons shredded cheddar cheese Cornbread Stuffing : 2 cups squash pulp, 2 cups cornbread stuffing from a mix, dry, 1 cup diced cook chicken or ham, 1/4 cup raisins, 1/4 cup almonds or other nuts Learn more about: Summer Squash Tomatoes Herbs