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.
![Meal Bakedyellowsquash](/img/8ee8d3c9-4fe5-45c5-ae3f-1e9778e6f949/meal-bakedyellowsquash.jpeg?fm=png&crop=926%2C650%2C0%2C0&w=960)
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.
Ingredients
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
![](/img/graphics/icon-fork@2x.png)
What goes in Stuffed Yellow Squash?
![White Beans](/img/ece0ff48-6d5d-4aa6-ba26-6d6ac5de00dc/white-beans.png?fm=png&crop=133%2C133%2C0%2C0)
White Beans
![Canned Crushed Tomatoes](/img/22fddec8-e24c-499b-b6e4-b574af6d8830/Canned_Crushed_Tomatoes.png?fm=png&crop=133%2C133%2C0%2C0)
Crushed Canned Tomatoes
![Basil](/img/f8fdd99a-576f-4373-8dac-919f58a5d44a/basil.png?fm=png&crop=133%2C133%2C0%2C0)
Basil
![Brownrice](/img/c81a0ba9-9a88-4ba1-96fe-ebfcb1018678/brownrice.png?fm=png&crop=133%2C133%2C0%2C0)
Brown Rice
![Summer Squash](/img/0cd523b1-870d-4c9c-846c-ca55ab0ac63c/summer-squash.png?fm=png&crop=133%2C133%2C0%2C0)
Yellow Summer Squash
Nutritional Information(Per Serving)
CALORIES
280
TOTAL FAT
3g
SODIUM
700mg
TOTAL CARBS
54g
PROTEIN
11g