Stuffed Summer Squash

Ingredients

• 2 adet orta boy sarı kabak · 159 kcal
• 3 su bardağı pişmiş esmer pirinç · 607 kcal
• 1 su bardağı küp doğranmış domates · 41 kcal
• 1 su bardağı süzülmüş ve yıkanmış kuru fasulye · 321 kcal
• 1 yemek kaşığı taze fesleğen, doğranmış · 1 kcal
• 4 yemek kaşığı rendelenmiş parmesan peyniri · 71 kcal

Method

1. Preheat your oven to 350°F (175°C). Wash the summer squash, cut them in half lengthwise, and scoop out the large seeds.
2. Place the squash halves skin-side down in a skillet with a small amount of water. Steam over medium heat until slightly tender but still firm, then scoop out about 1 cup of the inner pulp, leaving the outer shells intact.
3. In a mixing bowl, combine the scooped squash pulp with the cooked brown rice, diced tomatoes, white beans, fresh basil, and half of the Parmesan cheese.
4. Arrange the squash shells in a baking dish, stuff them generously with the rice and bean mixture, and sprinkle the remaining Parmesan cheese on top.
5. Bake in the preheated oven for about 30 minutes until the squash is tender and the cheese is lightly golden.

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