Serves 4
300 cal · 60 min
Stuffed Summer Squash
Recipe GLPRd337ffcbaad541
Hollowed summer squash halves filled with a hearty mixture of brown rice, white beans, fresh tomatoes, and basil, then baked until golden. A nutritious vegetable-forward side dish that celebrates fresh produce.
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Ingredients
2 medium summer squash, about 8-10 inches long
3 cups cooked brown rice
1 cup diced fresh tomatoes
1 cup white beans, drained and rinsed
1 tablespoon fresh basil, chopped
4 tablespoons grated Parmesan cheese, plus extra for topping
Directions
Preheat your oven to 350°F (175°C).
Wash the summer squash under cool running water and pat dry. Using a sharp knife, cut each squash in half lengthwise.
Using a spoon or melon baller, carefully remove the seeds and central pulp from each squash half, creating a shallow boat. Scoop out about 1 cup of the tender pulp and set aside; reserve the squash shells.
Heat a large skillet over medium heat and add about ½ inch of water. Place the squash halves skin-side down in the skillet. Cover and steam for 8-10 minutes, until the flesh is fork-tender but still holds its shape. Transfer the steamed squash shells to a baking dish.
In a medium bowl, combine the reserved squash pulp, cooked brown rice, diced tomatoes, white beans, fresh basil, and 4 tablespoons of Parmesan cheese. Mix gently until the filling is evenly combined.
Spoon the filling mixture evenly into each squash half, mounding it slightly. Top each stuffed squash with additional grated Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until the filling is heated through and the squash is very tender. The top should be lightly golden.
Remove from the oven and let cool for 2-3 minutes before serving.
