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Recently, we were given a plethora of garden-fresh squash, and Eric came up with this delicious recipe to use some of them. This would be a great main for your next vegetarian meal. We had a cucumber-tomato-vinegar salad on the side. Even without having free produce to work with, this is a very frugal meal, and is quite filling.
Stuffed Yellow Squash
1. Start the rice. In another pot, boil the squash until slightly tender. Next, cut the squash lengthwise and gently scoop the innards into a bowl. Mix in the cooked rice, kidney beans, tomatoes and a few dashes of salt.
2. Lay the squash in a baking pan and spoon the stuffing mixture into each. Top with shredded or freshly grated cheese, and sprinkle with cumin and chili. Bake at 350 for about 30 minutes.
I’m linking this post to Pennywise Platter Thursday