September 22nd 2009

Summer Squash Stuffed with Cherries, Rice and Pecans

Get out to the Farmers’ Markets and gather towards the garden, reaping the benefits of zucchini and summer squash before its gone! It’s at the end of its season, but still oh-so-delicious… Especially in this version stuffed with in season delights.

Summer Squash Stuffed with Cherries, Rice and Pecans

The stuffing mixture also works well in peppers and eggplants, or on its own as a salad! If serving as a salad, sauté the leeks first for a more mellow flavour.

  • 1 cup (250 g) brown/wild rice mix
  • 2 cups (500 ml) water
  • 2 pinches salt
  • 1/2 cup (120 g) pecan pieces, toasted
  • 1 cup pitted (250 g) cherries, chopped
  • 2 Tbsp. (30 g) fresh thyme
  • 2/3 cup (160 g) chopped leek greens
  • 2 large summer squash or zucchini (about one ft./30 cm long)
  • salt and fresh ground pepper to taste

Make rice according to package directions. You can do this step in advance.

Meanwhile, using a melon baller, hollow out summer squash or zucchini. Reserve innards for another use (like the Fruit Infused Ratatouille). Place squash or zucchini on a baking sheet.

When rice is finished, preheat oven to 425°F (220°C). Mix pecans, cherries, thyme and leeks into the rice, adding salt and pepper to taste. Scoop into squash and zucchini.

Bake for 15 to 20 minutes, until softened.

Makes four to six servings.

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As a musicologist, writer, personal fitness trainer and food-enthusiast, Laurie just can't decide what she likes best - so she does them all. She is also the editor of, an eco-lifestyle community bringing you all things green.