Filled with an easy garden stir-fry, sprinkled with some toasted sunflower seeds, and served in adorable summer squash bowls, these celebrate the joy of eating the rainbow! Add some sunshine to your meal!
Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
large servings
|
Ingredients
- 4 small yellow summer squash Also called pattypan.
- 2 cups cooked brown rice
- 1 medium onion chopped
- 1 medium sweet coloured pepper chopped
- 2 cloves fresh garlic minced
- 2 medium tomatoes chopped or 2 cups of cherry tomatoes chopped.
- 2 teaspoons fresh basil finely chopped
- 1 teaspoon chopped fresh oregano finely chopped
- salt and pepper to taste
- 2 Tablespoons toasted sunflower seeds
- 2 teaspoons chopped green onion or chives chopped
Ingredients
|
Rate this recipe!
|
Instructions
- Heat oven to 350 degrees F.
- Wash and slice the squash in half to create four bowls with four hollowed out lids. Scoop out the soft centre, including the seeds.
- Heat a frying pan with a little oil. Add the onion and cook gently until the onion is translucent.
- Chop the scooped out centre of the squash. Chop finely and then add to the onion in the pan. Add the chopped pepper, the tomatoes and the chopped herbs. Stir and cook gently for a moment.
- Stir in the rice and season with salt and pepper as desired. Day-old rice works well to absorb flavours!
- Place the squash bowls on parchment paper, and fill all four bowls evenly with the rice filling. Sprinkle on the sunflower seeds. Put the lids on the "bowls" and let cook about 30 minutes. The squash bowl will still be able to hold its shape but will be tender enough to eat along with the rice filling! Sprinkle with chives and more sunflower seeds as desired! Enjoy!
Recipe Notes
