FoodLink - Purdue Extension

Stuffed Summer Squash


20 min
50 min
Total Time
1 hr 10 min
Servings: 4


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


  1. Heat oven to 350°F.
  2. In a large skillet, add enough water to just cover the bottom. Bring to a boil, then reduce to a simmer.
  3. Wash squash and cut in half lengthwise. Remove the large seeds.
  4. Place the squash into the skillet skin side down. Cover to steam the squash until they are slightly tender (but not mushy).
  5. Remove the squash from the skillet, and use a spoon to scoop out a good amount of pulp (1 cup). Keep the squash shells.
  6. Place the squash pulp in a large bowl. Mix with brown rice, tomatoes, white beans, and fresh basil to make the stuffing mixture.
  7. Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture. Top with grated Parmesan cheese.
  8. Bake for 30 minutes.