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Stuffed Summer Squash

  • 4 yellow crookneck squash or zucchini- washed with the ends trimmed
  • 2 cups leftover brown rice pilaf
  • 1/2 cup roasted tomato sauce
  • 2 tablespoons minced fresh basil
  • salt and pepper to taste
  • 1/2 cup buttered bread crumbs

Stuffed Squash Steps

  1. Steam the squash until just tender.
  2. Remove the squash to a plate to cool enough to handle.
  3. Slice the squash in half long ways.
  4. Use a sharp-edged spoon to scoop out the pulp, leaving at least 1/4 inch shell in the bulb section of the squash.
  5. Chop the pulp and place it in a medium mixing bowl with the rice pilaf, tomato sauce and basil. Taste for salt and pepper. Make any necessary adjustments.
  6. Mix well and divide between the 8 squash halves.
  7. Sprinkle the buttered bread crumbs over the squash filling.
  8. Arrange the filled squash in a baking dish large enough to accommodate the load in one layer.
  9. Pour 1/2 cup of water into the bottom of the baking dish to prevent burning the squash bottoms and to provide some moisture in the warming process.
  10. Place the filled baking dish into a 400 degree oven. Heat until the breadcrumbs brown, about 20 minutes. If you are topping the squash with cheese, add the cheese at about 15 minutes. Pull the squash from the oven when the cheese is melted and bubbling.

These little gems reheat surprising well. The yellow crooknecks are sturdy and hold their shape. To reheat on the stove top, place some water in a heavy skillet, not enough to drown the squash, just enough to steam them. Turn up the heat and when the water begins to boil, add the squash halves. Turn down the heat. Add a lid. Heat for about 10 minutes.

Recipe from Fresh Bites Daily