Makes four servings
2 medium summer squash, halved lengthwise
1 T olive oil
½ chopped medium onion
½ cup chopped green pepper
½ cup diced tomato
½ cup Parmesan cheese
¼ cup cooked wild rice
1 T minced fresh basil, parsley or mixture of herbs
Salt and pepper to taste
Remove pulp from squash, chop pulp and reserve. Steam shells gently in a covered skillet over medium-low heat for about 5 minutes or just until tender.
Saute onion, pulp, pepper, and tomato in heated olive oil. Mix in cooked wild rice and herbs.
Fill shells with squash mixture. Sprinkle parmesan cheese on top.
Serve as a side dish or as a main course to add fiber, flavor and nutrition to your diet.