Stuffed Yellow Summer Squash

I grew everything here in my garden; it was from the first harvest, so it was a lot cheaper on the budget, because we all know fresh fruit and veggies can get expensive. All in all, we had a great time cooking our 'own' food. Even my 4-year-old had fun helping. You can add sausage to the rice just to give a little extra kick.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 261 Calories

Ingredients

• 3 cups water
• 1 onion, diced
• 2 cucumbers, diced
• 1 cup shredded Gouda cheese
• 1 (6 ounce) package wild rice (such as Uncle Ben's ®)
• 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
• 3 cherry or grape tomatoes, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Arrange yellow squash halves onto a baking sheet.

Step 4

Bake yellow squash in preheated oven until tender, about 20 minutes.

Step 5

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.

Step 6

Mound rice atop each of the squash halves. Top rice with a portion of the sauteed vegetable mixture.

Step 7

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.