Stuffed Summer Squash
Servings: 4 servingsCalories: 300 calories
Contains
- dairy
Nutrition per serving
estimate · USDA data
- Calories
- ~300
- Protein
- ~12 g
- Carbs
- ~57 g
- Fat
- ~3 g
More nutrition
Nutrition facts
Per serving, estimated
Calories300
% Daily value*
- Total fat 3 g
- 4%
- Sodium 240 mg
- 10%
- Total carbohydrate 57 g
- 21%
- Dietary fiber 7 g
- 24%
- Protein 12 g
- 24%
*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.
Cookware
- Skillet
- Baking dish
Ingredients
- 2 summer squashes
- 3 cupsbrown rice, cooked
- 1 cuptomato, diced
- 1 cupwhite beans, drained and rinsed
- 1 tbspfresh basil
- 1/4 cupparmesan
quantities scale with servings
Method
Wash hands with soap and water.
Preheat oven to 350 degrees F.
Wash and cut both squash in half, lengthwise. Remove the large seeds.
Steam the squash, skin side down, in a small amount of water in a fry pan or skillet until slightly tender (but not mushy).
Scoop out a good amount of pulp (1 cup), place in a bowl and mix with other ingredients (brown rice through Parmesan cheese).
Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture.
Top with grated Parmesan cheese. Bake in preheated oven for about 30 minutes.