Stuffed Yellow Squash
Gluten-Free |
Main Dishes |
Low Fat |
No Added Sugars |
High in Fiber |
Vegetarian |
WIC Friendly |
Egg-Free |
Nut-Free
Yellow squash steals the show in this hearty recipe, doubling as a tasty stuffing and a fun baking vessel.
4
Servings
50 minutes
Total Time
$1.31
Cost per serving *
| Temperature: | 350 degrees, Medium heat |
| Serving size: | One half squash, stuffed |
| Prep time: | 20 minutes |
| Cook time: | 30 minutes |
| Total time: | 50 minutes |
| Equipment: | Frying pan with lid Baking sheet Can opener |
| Utensils: | Large knife Spoon Measuring cups and spoons |
* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.
Nutrition Facts
Recipe PDFIngredients
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
Instructions
- 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.
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
Ingredients
What goes in Stuffed Yellow Squash?
White Beans
Crushed Canned Tomatoes
Basil
Brown Rice
Yellow Summer Squash
Nutritional Information(Per Serving)
CALORIES
280
TOTAL FAT
3g
SODIUM
700mg
TOTAL CARBS
54g
PROTEIN
11g
