Ingredients

• 2 1/2 pounds yellow squash, grated, juices reserved
• 1 onion, finely chopped
• 1 cup parmesan cheese, grated
• 1 cup milk, warmed
• 1/2 cup cheddar cheese, grated
• 1/2 cup white rice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon thyme
• kosher salt and freshly ground pepper, to taste

Preparation

1. Preheat oven to 350º F and lightly grease a large baking dish.
2. Sprinkle grated squash with 1 teaspoon salt and toss together. Set in a colander over a large bowl to reserve the juices.
3. Bring a medium pot of water to boil and cook rice for 5 minutes, then drain and set aside.
4. Heat olive oil in a large pan or skillet over medium-high heat and sauté for 10 minutes, or until softened and translucent. Season to taste with salt and pepper and red pepper flakes, then stir in basil, oregano and thyme.
5. Add garlic and cook for 1 minute, then add drained squash into the skillet. Cook for 4-5 minutes, or until squash is almost cooked through.
6. Sprinkle flour over the vegetables and stir everything together, cooking for 2-3 minutes, or until flour has cooked, then pour in reserved squash juice, warm milk, and rice.
7. Cook for 3-4 minutes, or until liquid is smooth (apart from the rice), and has thickened and reduced slightly, then stir in 3/4 cup parmesan cheese.
8. Transfer mixture to a greased baking dish and top with remaining cheeses, then place in oven and bake for 35-40 minutes, or until cheese is melted and bubbly. (Cover with aluminum foil if cheese melts too quickly.)
9. Remove from oven and let cool 10 minutes before serving.