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Stuffed Squash Bake

(1 Votes)
Stuffed Squash Bake
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 tablespoons liquid egg substitute
  • 2 tablespoons finely grated Parmesan cheese, divided
  • 1/2 teaspoon onion powder
  • 2 teaspoons chopped fresh parsley
  • 1/4 teaspoon black pepper

What to Do

  1. Preheat oven to 350 degrees F. Cut squash lengthwise and scoop out seeds with spoon.
  2. 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.
  3. In a small bowl, combine rice, egg substitute, 1 tablespoon Parmesan cheese, parsely, onion powder, and pepper, mix well.
  4. 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.
  5. Bake 15 to 20 minutes or until cheese is lightly browned.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 86
  • Calories from Fat 12
  • Total Fat 1.3g 2 %
  • Saturated Fat 0.6g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 4.3g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 2.2mg 1 %
  • Sodium 45mg 2 %
  • Total Carbohydrates 16g 5 %
  • Dietary Fiber 2.1g 8 %
  • Sugars 2.4g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Gonna give it a try very soon! Sounds good.


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