Stuffed Squash Bake
- SERVES
- 4
- COOK TIME
- 30 Min
Squash is a versatile and tasty ingredient that's great on its own, but it's even better when stuffed with a cheesy rice mixture. We've chosen to use brown rice because it has a lower glycemic index, and when a small amount is paired with squash - you've got a filling side dish that'll satisfy your carb-cravings. Give this Stuffed Squash Bake a try and let us know what you think!
What You'll Need
- 2 yellow summer squash, washed, trimmed
- 1 cup cooked brown or white rice
- 2 tablespoon liquid egg substitute
- 2 tablespoon finely grated Parmesan cheese, divided
- 1/2 teaspoon onion powder
- 2 teaspoon chopped fresh parsley
- 1/4 teaspoon black pepper
What to Do
- Preheat oven to 350 degrees F. Cut squash lengthwise and scoop out seeds with spoon.
- In a large skillet, boil 1/2 inch water. Place squash halves cut-side down in skillet, reduce heat to low, cover, and simmer 5 minutes. Turn squash halves cut-side up with slotted spoon and simmer an additional 5 minutes, or until squash is tender. Remove squash and drain on paper towels.
- In a small bowl, combine rice, egg substitute, 1 tablespoon Parmesan cheese, parsely, onion powder, and pepper, mix well.
- Place squash halves on nonstick baking sheet. Mound one-quarter rice mixture on each squash half. Sprinkle with remaining Parmesan cheese and spray with cooking spray.
- Bake 15 to 20 minutes or until cheese is lightly browned.