In the plight to use some more of the summer vegetables, here's another Jackie creation...
Stuffed Summer Squash
1 cup brown rice, cooked with chicken broth instead of water
1 cup chopped onion
1 cup sliced mushrooms
1 green pepper, diced
1 pack diced kielbasa
1 T chopped rosemary
salt and pepper to taste
2-3 halved summer squash or zucchini, with seeds scooped out
1-2 tomatoes, sliced
1) Sautee onion, mushrooms, peppers. Add kielbasa until browned. Mix in rice. Add rosemary, salt and pepper. Place in hollowed out zuke or summer squash. Add tomato. Top with cheese. Place in casserole dish, add 1/4 inch water on bottom. Bake at 400 for 30-45 minutes or until squash is fork tender (depending on size of the squash will change up the bake time).