Stuffed Summer Squash with Quinoa

This delightful vegetarian dish is fun to make and hearty. Dalila actually exclaimed “It’s beautiful!” when she saw it.

  • Preheat oven to 425°.

  • Combine quinoa and water in a small pot and bring to boiling. Reduce heat to medium-low and simmer for 15 minutes. Set aside.

  • Cut tops off of summer squash and scoop insides out as you would a pumpkin, with a teaspoon. Dice up ¼ cup of the squash and set aside.

  • In a mixing bowl, combine diced squash, tofu, garlic, green onions and soy sauce. Mash with fork. Heat olive oil in pan over medium-high heat and cook tofu mixture for until slightly browned. About 7 minutes.

  • In a larger bowl, combine quinoa with tofu mixture and cheese. Mix. Season with salt to taste.

  • Spoon mixture into each squash until slightly bulging out top. Spread olive oil all over oven proof baking dish. Put each squash in sitting up right. Place the tops cut-side down in the pan. Cook for 15 minutes. Serve sprinkled with cayenne pepper, if desired, and drizzle with olive oil.

Stuffed Summer Squash with Quinoa photo

PREP TIME: 15 min

TOTAL TIME: 45 min

notes:

You could also put this quinoa stuffing into bell peppers. Serve with a cold, brisk Sauvignon blanc.

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