dinner
Stuffed Summer Squash
Ingredients, directions and serving information for Stuffed Summer Squash.
Original recipe text is provided in English.
Servings: 4
Total time: 55 min
Ingredients
- 2 medium summer squash
- 3 cups cooked brown rice
- 1 cup diced tomatoes
- 1 cup white beans, drained and rinsed
- 1 tablespoon fresh basil
- 4 tablespoons Parmesan cheese
Instructions
- 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.
Source-reported nutrition per serving
serving Size1/4 of recipe
calories300 calories
protein12g
carbohydrate57g
fat3g
saturated Fat1g
fiber7g
sugar5g
sodium240mg
cholesterol4mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
