Summer Squash Rice Bowls
An easy garden stir-fry is sprinkled with roasted sunflower seeds and cooked in adorably edible squash bowls for a beautiful summery meal anytime!
| Servings | Prep Time |
| 2large servings | 20minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 4small yellow summer squashAlso called pattypan.
- 2cups cooked brown rice
- 1medium onionchopped
- 1medium sweet coloured pepperchopped
- 2cloves fresh garlicminced
- 2medium tomatoeschopped or 2 cups of cherry tomatoes chopped.
- 2teaspoons fresh basilfinely chopped
- 1teaspoon chopped fresh oreganofinely chopped
- salt and pepper to taste
- 2Tablespoons toasted sunflower seeds
- 2teaspoons chopped green onion or chiveschopped
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
