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.

crys

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Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Arrange yellow squash halves onto 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.

Nutrition Facts

261 calories; protein 12.9g 26% DV; carbohydrates 39.8g 13% DV; fat 7.4g 11% DV; cholesterol 22.8mg 8% DV; sodium 179.4mg 7% DV. Full Nutrition