Stuffed Yellow Squash
Yellow squash steals the show in this hearty recipe, doubling as a tasty stuffing and a fun baking vessel.
|Temperature:||350 degrees, Medium heat|
|Serving size:||One half squash, stuffed|
|Prep time:||20 minutes|
|Cook time:||30 minutes|
|Total time:||50 minutes|
Frying pan with lid
Measuring cups and spoons
2 medium or large yellow squashes
3 cups brown rice, cooked
1 cup no salt added diced canned tomatoes, drained
1 cup canned white beans (navy, Great Northern, cannellini, etc.), drained and rinsed
2 tablespoons fresh basil, sliced
1/4 cup grated Parmesan cheese
- Before you begin, wash your hands, surfaces, tops of cans, utensils, and produce.
- Cook rice according to package directions.
- Cut stem from end of squashes, then cut each squash in half, lengthwise. Remove any large seeds.
- Place squash skin-side-down in a shallow bed of water in a frying pan. Cover the pan with lid and steam over medium heat until squash is slightly tender, but not mushy (about 4-5 minutes).
- Scoop out the pulp from each squash half; this should make about 1 cup. Place pulp in a medium bowl, along with tomatoes, cooked brown rice, white beans, and basil. Mix to combine these ingredients to form the squash stuffing.
- Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture.
- Top with grated Parmesan cheese. Bake at 350 degrees for about 30 minutes.
- If making in the colder months, consider making with an acorn squash! Microwave the squash for 8-10 minutes in microwave to soften until tender throughout the squash. Remember, skin of the acorn squash is not edible.
- To save time, try using instant brown rice in place of uncooked brown rice.
- Depending on the size of your squash, you may have extra filling left over. Put any excess filling in the refrigerator up to 2 hours after cooking, and use it as a side dish for your next meal.