Stuffed Yellow Squash

Gluten-Free | Main Dishes | Low Fat | No Added Sugars | High in Fiber | Vegetarian | WIC Friendly

Yellow squash steals the show in this hearty recipe, doubling as a tasty stuffing and a fun baking vessel.

Meal Bakedyellowsquash
4
Servings
50 minutes
Total Time
$1.31
Cost per serving
Temperature: 350 degrees
Serving size:One Half Squash, Stuffed
Prep time:20 minutes
Cook time:30 minutes
Total time:50 minutes
Equipment:

Frying Pan or Skillet, Baking Dish or Baking Sheet, Measuring Cups and Spoons, Can Open 

Utensils:

Large Knife, Spoon 

Serving Suggestion:


Recipe adapted from Connecticut Food Policy Council

Ingredients

2 medium or large yellow squashes 

3 cups cooked brown rice 

1 cup no salt added tomatoes, diced and drained 

1 cup squash pulp, from the yellow squashes listed above 

1 cup white beans, drained and rinsed (Great Northern or Cannellini) 

2 tablespoons fresh basil, sliced 

1/4 cup Parmesan cheese 

Instructions

  1. Before you begin, wash your hands, surfaces, utensils, produce, and tops of cans. 
  2. Cook rice according to package directions. 
  3. Cut stem from end of squashes, then cut each squash in half, lengthwise. Remove any large seeds. 
  4. Place squash skin side down in a shallow bed of water in a frying pan or skillet. Cover skillet with lid and steam over medium heat until squash is slightly tender, but not mushy (about 4-5 minutes).  
  5. Scoop out the pump from each squash half. 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. 
  6. Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture. 
  7. Top with grated Parmesan cheese. Bake at 350 degrees for about 30 minutes. 

Tips

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. 

Featured
Ingredients

What goes in Stuffed Yellow Squash?

White Beans
White Beans
Canned Crushed Tomatoes
Canned Crushed Tomatoes
Basil
Basil
Brownrice
Cooked and Cooled Brown Rice
Summer Squash
Yellow Summer Squash

Nutritional Information
(Per Serving)

CALORIES
280
TOTAL FAT
3g
SODIUM
700mg
TOTAL CARBS
54g
PROTEIN
11g
See complete nutrition facts >>
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