Roasted Stuffed Squash
Roasted squash is stuffed with rice, peppers, and onions, then its topped with basil. It tastes like summer.
Ingredients
| Summer squash | 1 Large , sliced lengthwise (center scooped out) | |
| Olive oil | 1 Tablespoon , divided | |
| Salt | 1/2 Teaspoon | |
| Pepper | To Taste | |
| Onion | 1 , chopped | |
| Bell pepper | 1 , chopped | |
| Garlic | 2 Clove (10 gm) , diced | |
| Cooked rice | 1 Cup (16 tbs) (heaping) | |
| Chopped tomato | 1 Cup (16 tbs) | |
| Red pepper flakes | 1 Pinch | |
| Dried oregano | 1/4 Teaspoon | |
| Dried basil | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Fresh sage | 1 Teaspoon , chopped | |
| Lemon juice | 1 Tablespoon | |
| Grated parmesan cheese | 1/4 Cup (4 tbs) | |
| Grated gruyere cheese | 1/3 Cup (5.33 tbs) | |
| Basil | 1 Teaspoon , chopped finely (for topping) |
Directions
GETTING READY
1. Pre-heat oven to 350F.
2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper.
MAKING
3. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
4. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally.
5. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
6. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. 7. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
SERVING
8. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts.
Recipe Summary
Nutrition Facts
Serving size
Calories 259Calories from Fat 117
% Daily Value*
Total Fat 13 g20%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 615 mg25.63%
Total Carbohydrates 26 g8.7%
Dietary Fiber 3 g12%
Sugars 6 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
