Stuffed Summer Squash

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Makes: 4 Servings
Total Cost: $4.67
Serving Cost: $1.17

Ingredients

2 units
summer squash
3 cups
cooked brown rice
1 cup
diced tomatoes
1 cup
squash pulp (from summer squash listed above)
1 cup
white beans, drained and rinsed
1 tablespoon
fresh basil
4 tablespoons
Parmesan cheese

Directions

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

English

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
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