Stuffed Summer Squash

45 min · Serves 4

Based on a recipe from Connecticut Food Policy Council, via USDA MyPlate Kitchen

What goes in

• 2summer squash
• 3 cupscooked brown rice
• 1 cupdiced tomatoes
• 1 cupsquash pulp
• 1 cupwhite beans, drained and rinsed
• 14.8 mlfresh basil
• 59.1 mlParmesan cheese

How to cook it

1. Slice the squashes in half lengthwise and scrape out the large seeds.
2. Place the halves skin-side down in a skillet with a shallow layer of water, then cover and steam until just tender but still firm.
3. Scoop out roughly 1 cup of pulp from the centers to create hollow shells, transferring the pulp to a mixing bowl.
4. Combine the scooped pulp with the cooked brown rice, diced tomatoes, drained white beans, fresh basil, and part of the Parmesan cheese.
5. Arrange the hollowed shells in a baking dish and mound the filling into each cavity.
6. Scatter the remaining Parmesan over the tops and bake at 350°F for around 30 minutes until heated through.

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