1 large summer squash
½ c brown rice
½ c shredded plant-based cheese
Salt and pepper
Preheat oven to 400 F degrees.
Slice ends off squash, then cut in half lengthwise. Scoop out the seeds with a small spoon. Lightly brush with olive oil and sprinkle with salt. Place on a lined baking sheet cut side up and bake for 10-15 minutes.
While the squash is cooking, combine rice and Complete Jackfruit Meal in a bowl.
Remove the squash boats from the oven and fill each side with the jackfruit mixture. Sprinkle with shredded cheese. Return to the oven and bake for another 5-7 minutes, until warmed through and cheese is golden brown and melted. Top with cilantro and serve.