stuffed yellow summer squash

Ingredients

• Servings: 6
• 1 (6 ounce) package wild rice (such as uncle ben's ®)
• 3 cups water
• 6 yellow squash, halved lengthwise
• 1 splash olive oil, or to taste
• 2 small summer squash, diced
• 2 bell peppers, or more to taste, diced
• 2 cucumbers, diced
• 1 onion, diced
• 3 cherry or grape tomatoes, or more to taste
• 1 cup shredded gouda cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• bring water and wild rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more.
• preheat oven to 350 degrees f (175 degrees c).
• arrange yellow squash halves a baking sheet.
• bake yellow squash in preheated oven until tender, about 20 minutes.
• heat olive oil in a large skillet over medium-high heat. saute summer squash, bell peppers, cucumbers, onion, and tomatoes in hot oil until tender, about 5 minutes.
• mound rice atop each of the squash halves. top rice with a portion of the sauteed vegetable mixture.
• return squash to preheated oven and bake for 30 minutes more. sprinkle gouda cheese over the stuffed squash halves and bake until the cheese is melted, about 5 minutes.