End of Summer Squash Casserole

The summer heat is just about over but golden summer squash is still abundant at my local farmers market. This comforting casserole makes great use of the squash and is very easy to make. Simply add the ingredients into a casserole dish, bake, and serve!

2 Summer Squash (I used Yellow Zucchini) , quartered and diced
Half Red Bell Pepper Cut Into Chunks
1 Cup Basmati Rice
1 Cup of Plain Unsweetened Almond Milk
2 1/4 Cups Water
1/3 Cup Nutritional Yeast
2 Tb Ghee or Non-Dairy Butter, melted
1 Tb Garlic Granules
1/2 Basil
3/4 Teaspoon Sea Salt and a dash of Black Pepper

Mix all ingredients in a 9X9 casserole dish and bake at 375 for 40 minutes until rice is fully cooked. Once cooked, top with breadcrumbs (I use one piece of Ezekiel bread crumbled with a bit of olive oil and salt and pepper) and heat on broil to toast them for 2 minutes.

Serves 4-6.