Stuffed Summer Squash
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Ingredients
- 2 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
Instructions
- Wash hands with soap and water.
- Wash and cut squash in half, lengthwise. Remove the large seeds.
- Steam the squash, skin side down, in a small amount of water in a fry pan or skillet until slightly tender (but not mushy).
- Scoop out a good amount of pulp (1 cup), place in a bowl and mix with stuffing (brown rice through Parmesan cheese).
- Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture.
- Top with grated Parmesan cheese. Bake at 350 °F for about 30 minutes.
Nutrition
| Calories | 287 |
|---|---|
| Protein | 12 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 194 mg |
| Carbohydrates | 55 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Connecticut Food Policy Council