Stuffed Summer Squash

Ingredients

• 2 tbsp Summer squash
• 3 cup Cooked brown rice
• 1 cup Diced tomatoes
• 1 tbsp Squash pulp, from summer squash listed above
• 1 cup White beans, drained and rinsed
• 1 tsp Fresh basil
• 4 tbsp Parmesan cheese

Instructions

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.

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