Stuffed Summer Squash

Stuffing vegetables with a filling is such a simple and budget friendly meal.  Many of the filling items are things you might have in your pantry.  Want some other ideas for similar meals?  Try this Spaghetti Squash Burrito Bowl or these Southwestern Pepper Cups. 

Makes:  4 servings

Ingredients
2 summer squash, cut in half lengthwise, seeds removed
2 cups cooked brown rice
1 cup diced tomatoes, canned or fresh
1 cup white or black beans, drained and rinsed
1 Tbs fresh basil, chopped
4 Tbs Parmesan cheese or shredded cheese of your choice

Instructions
  1. Preheat oven to 350°F.
  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 rest of ingredients, except Parmesan.
  4. Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture.
  5. Top with grated Parmesan cheese. Bake for about 30 minutes.​


Source: Connecticut Food Policy Council, Farm Fresh Summertime Recipes (link is external)
Print Friendly and PDF
Nutrition Information
Serving Size: ½ squash

Calories: 220
Total Fat: 2.5g
Saturated Fat: 1g
Protein: 9g
Sodium: 180mg
Carbohydrates: 39g
Added Sugar: 0g
Fiber: 8g