Stuffed Yellow Squash

Name: Stuffed Yellow Squash
Yield: 8
Ingredients: 5 large yellow squash; 1 large onion, finely chopped; 1 clove of garlic; 1 tablespoon of olive oil; Filling:; 2 1/2 cups cooked rice; 3 seedless tomatoes, diced; 2 1/2 cups grated cheddar cheese; 5 tablespoons of chopped fresh parsley; 2 1/2 teaspoons of dried oregano; Salt and black pepper to taste, olive oil for brushing; Cobertura:; 2/3 cup grated Parmesan cheese

1
5 large yellow squash
2
1 large onion, finely chopped
3
1 clove of garlic
4
1 tablespoon of olive oil
5
Filling:
6
2 1/2 cups cooked rice
7
3 seedless tomatoes, diced
8
2 1/2 cups grated cheddar cheese
9
5 tablespoons of chopped fresh parsley
10
2 1/2 teaspoons of dried oregano
11
Salt and black pepper to taste, olive oil for brushing
12
Cobertura:
13
2/3 cup grated Parmesan cheese

Ingredients

1
5 large yellow squash
2
1 large onion, finely chopped
3
1 clove of garlic
4
1 tablespoon of olive oil
5
Filling:
6
2 1/2 cups cooked rice
7
3 seedless tomatoes, diced
8
2 1/2 cups grated cheddar cheese
9
5 tablespoons of chopped fresh parsley
10
2 1/2 teaspoons of dried oregano
11
Salt and black pepper to taste, olive oil for brushing
12
Cobertura:
13
2/3 cup grated Parmesan cheese

Directions

1
Cut the yellow squash in half lengthwise
2
Evacuate the insides, leaving a 1 cm thick shell
3
Prepare the filling: Chop the pulp removed from the squash and sauté it with the onion and garlic in olive oil
4
Mix with rice, tomato, cheese, parsley, oregano, salt, and black pepper
5
Mix well
6
Brush the inside of the yellow squash with olive oil, fill with the filling, and press gently
7
Place in a baking dish
8
Add 1 cm of water
9
Cover with aluminum foil and bake for about 40 minutes or until the yellow squash is tender but still firm
10
Remove from the oven, remove the aluminum foil, and drain the excess water from the baking dish
11
Dust with Parmesan cheese, return to the oven for a few more minutes, and serve
12
Serves 8-10 people.