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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 287 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 194 mg |
| Carbohydrates | 55 g |
| Dietary Fiber | 9 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Vitamin D | 0 mcg |
| Calcium | 147 mg |
| Iron | 3 mg |
| Potassium | 824 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Stuffed Summer Squash. Recipe source: Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.