Cooking at Home - Stuffed Summer Squash

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Published Saturday, August 15, 2020

  • Makes: 4 Servings

Summer squash stuffed with brown rice, fresh basil, beans, cheese & veggies make a hearty and filling dish. Try this tasty recipe when summer squash are abundant in your garden or at the market.


  • 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


  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 350degF for about 30 minutes.


Other Stuffing Options:

  • Rice + Turkey Stuffing: 1 cup squash pulp, 1 pound cooked ground turkey, 2 cups cooked brown rice, 1 can low-sodium condensed cream of mushroom soup, 2 Tablespoons shredded cheddar cheese.
  • Cornbread Stuffing: 2 cups squash pulp, 2 cups cornbread stuffing from a mix, dry, 1 cup diced cook chicken or ham, 1/4 cup raisins, 1/4 cup almonds or other nuts.

Source: Connecticut Food Policy Council, Farm Fresh Summertime Recipes

Nutrition Information



Total Calories


Total Fat

3 g

Saturated Fat

1 g


3 mg


194 mg


55 g

Dietary Fiber

9 g

Total Sugars

6 g

Added Sugars included

0 g


12 g

Vitamin D

0 mcg


147 mg


3 mg


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