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Get Rolling! Live Beer Idaho can connect you to services to help you live More info about S.N.A.P. (Supplemental Nutrion Assistance Program) and other benefits (877) 456-1233 (toll free) Stuffed Summer Squash INGREDIENTS Makes 4 servings • 2 summer squash • 1 cup squash pulp • 2 cups brown rice, cooked • 1 cup diced tomatoes, canned or fresh • 1 cup cooked beans, drained & rinsed • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil) • 4 tablespoon cheese, grated • 1 bunch parsley, chopped DIRECTIONS 1. Preheat oven to 350°F. 2. Cut squash in half lengthwise and scrape out the seeds. 3. Heat a small amount of water in a skillet unl steaming. 4. Place squash in skillet, skin side down then, cover to steam unl slightly tender. 5. Scoop out some of the pulp to get 1 cup then, place in a bowl. 6. Stir together the pulp, rice, tomatoes, beans, and basil. 7. Place the squash shells in a baking dish. fill shells with the mixture. 8. Top with cheese and bake for 30 minutes. 9. Sprinkle with chopped parsley or basil and serve hot. *Recipe adapted from SNAP-ed/UCONN Health Ride a Bike this Summer! Cycling is • Easy on your joints • Increases flexibility & muscle strength • Increases strength & endurance • Great for lung & heart health • Improves posture & coordination • Relieves stress & improves your mood • Saves on gas • Fun for people of all ages • Great family acvity • Bring water and healthy snacks • Use your head– WEAR A HELMET! For Idaho Social Services, call 2-1-1 www.livebeeridaho.org
