Stuffed Summer Squash With Rice And Beans

Ingredients

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

Method

1. 1 Wash and cut squash in half lengthwise. Remove the large seeds.
2. 2 Steam the squash, skin side down, in a small amount of water in a skillet until slightly tender but not mushy.
3. 3 Scoop out 1 cup of pulp and mix it with the brown rice, diced tomatoes, white beans, fresh basil, and Parmesan cheese.
4. 4 Place the squash shells in a baking dish and stuff them with the mixture.
5. 5 Top with grated Parmesan cheese and bake at 350°F for about 30 minutes.