Summer Squash Boats with Lentil-Rice Stuffing Recipe - Forks Over Knives

Ingredients

• 4 medium yellow summer squash or zucchini
• ⅓ cup white balsamic vinegar
• 3 tablespoons finely chopped sun-dried tomatoes (not oil-packed)
• 2 tablespoons chopped fresh oregano
• 2 cloves garlic, minced
• ¼ teaspoon sea salt
• ¼ teaspoon crushed red pepper
• 3 cups cooked brown basmati rice
• 2 cups cooked lentils
• 1 cup chopped roma tomatoes
• ¾ cup thinly sliced scallions
• 3 tablespoons chopped toasted walnuts
• Nutritional yeast (optional)