Stuffed Summer Squash
Ingredients
- Butternut squash400g
- Rice, brown, long grain, unenriched, raw585g
- Tomatoes, canned, red, ripe, diced240g
- Navy Beans - Canned182g≈ 1 cup
- Basil, fresh5.3g≈ tbsp, chopped
- PARMESAN CHEESE20g≈ 1/4 cup grated
Estimated Cost
- Butternut squash (400g)—
- Rice, brown, long grain, unenriched, raw (585g)—
- Tomatoes, canned, red, ripe, diced (240g)—
- Navy Beans - Canned (182g)$0.60
- Basil, fresh (5.3g)—
- PARMESAN CHEESE (20g)$0.29
* Cost estimate based on 2 of 6 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Wash your hands with soap and water.
- 2
2. Rinse the summer squash and cut each in half lengthwise.
- 3
3. Remove the large seeds from the center.
- 4
4. Steam the squash halves skin-side down in a skillet with a small amount of water until just softened but not mushy.
- 5
5. Scoop out about 1 cup of pulp from the squash and place in a bowl.
- 6
6. Mix in the cooked brown rice, diced tomatoes, white beans, fresh basil, and Parmesan cheese.
- 7
7. Place the squash shells in a baking dish.
- 8
8. Fill each shell with the mixture.
- 9
9. Top with additional Parmesan cheese.
- 10
10. Bake at 350°F for about 30 minutes.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.