Chef John's Stuffed Summer Squash

Ingredients

• 3 medium summer squash, halved lengthwise
• 1 cup cooked white rice
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped mushrooms
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Scoop out the insides of the squash halves, leaving a 1/4-inch thick shell. Reserve the scooped out squash for later use.
3. In a large bowl, combine the rice, onion, bell pepper, mushrooms, garlic powder, onion powder, parsley, oregano, salt, and pepper. Stir in the scooped out squash.
4. Spoon the mixture into the squash shells, and top with mozzarella and parmesan cheese.
5. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Interesting Facts

• Summer squash is a type of squash that is harvested during the summer months.
• Summer squash is rich in vitamins A and C, and is a good source of dietary fiber.
• Stuffed summer squash is a delicious way to enjoy this nutrient-packed vegetable.