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Stuffed Summer Squash

Stuffed Summer Squash

NUTRITION

Makes 4 servings. Per Serving:
287

Calories

3g

Fat

5g

Carbs

12g

Protein

INGREDIENTS

 

– 2 summer squash
– 3 cups cooked brown rice
– 1 cup diced tomatoes
– 1 cup squash pulp (from summer squash listed above)
– 1 cup white beans, drained and rinsed
– 1 tablespoon fresh basil
– 4 tablespoons Parmesan cheese

DIRECTIONS

 


1. Wash and cut squash in half, lengthwise. Remove the large seeds.

2. Steam the squash, skin side down, in a small amount of water in a fry pan or skillet until slightly tender (but not mushy).

3. Scoop out a good amount of pulp (1 cup), place in a bowl and mix with stuffing (brown rice through Parmesan cheese).

4. Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture.

5. Top with grated Parmesan cheese. Bake at 350°F for about 30 minutes.

The Diet, Nutrition and Recipes provided are based on the USDA and HHS 2015-2020 Nutrition Guidelines Report as well as the USDA What’s Cooking website.

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