Jasmine's delicious stuffed summer squash

2 large patty pan or 1 large zucchini  squash

2 tbsp olive oil

2-3 green onions, finely chopped

½ yellow onion chopped

3       cloves garlic minced

5       mushrooms finely chopped

1/3-1/2 cup parsley chopped fine

1 box of fried vermicelli fried rice/with seasoning packet

1       cup cooked brown rice

3 cups water

6 tablespoons chicken or vegetable broth

3-4 cups fresh greens (spinach or beet greens)

½ Cup Parmesan cheese

Salt and Pepper to taste

Wash and slice squash in half length-wise so you have 2 halves looking like a flying saucer or boat. 

Put them in a large pan, cover with water, a little salt and bring to a boil. 

Turn temp down to med or less until squash is just tender and a fork can go through. Take squash and put it in a colander to drain. 

When it is done draining put the one of the halves on a plate and scoop out the insides and do the same to the other side. Mash the pulp.

Take a large frying pan.  

Put 1 1/2  Tbsp olive oil in the pan. 

When oil is heated add vermicelli and cook according to the directions on the box.  As it starts to brown add all onion, garlic and cook for about 2 min. then add all the mushrooms and the parsley and continue to cook until onion is tender.

Take a large pot and put 3 cups water and 6 tbsp of chicken or vegetable broth in the pot.  

Add the vermicelli and veggies to the pot.  

Add the cup of cooked brown rice and the fried rice seasoning packet from the box. 

Bring to a boil and lower heat and cook till water is cooked out and the rice is done. Stir so as not to burn.  

Add chopped greens and ½ cup Parmesan cheese and the mashed squash.  

Cook stirring until greens are wilted. Take off the stove and set aside.

This is your filling for each half of the squash.

Put the filling in and sprinkle with Parmesan cheese.

You may add questions below.