Yellow Squash Boats Stuffed with Quinoa and Veggies
Prep time
Cook time
Total time
Serves: 4
  • 2 yellow squash
  • 2 cloves of garlic, minced
  • 3 tbs extra virgin olive oil
  • ¼ red onion, chopped
  • 6 baby heirloom tomatoes (can substitute cherry tomatoes here)
  • 1 handful kale, chopped
  • 1 c. cooked quinoa
  • 3 tbs peccorino romano cheese, plus more for sprinkling on top
  • 2 tsp salt
  • 2 tsp pepper
  1. Preheat your oven to 350.
  2. Prepare the squash by cutting each in half and scooping out the innards with a melon baller or spoon.
  3. Rough chop the meat of the squash and set aside.
  4. Add the evoo to a pan and on medium, saute the garlic, red onions, tomatoes, squash innards and kale. Season liberally with the salt and pepper.
  5. While this is sautéing, start your quinoa in a separate pot and cook through.
  6. After sautéing the vegetable mixture for about 15 minutes, turn off the heat and stir in the cooked quinoa and add your cheese.
  7. Line up the squash halves on a sheet pan and drizzle with evoo and a pinch of salt and pepper.
  8. Stuff with a few tablespoons of the quinoa mixture at a time. Top each half with additional cheese.
  9. Bake for 40 minutes until golden brown or until the squash is cooked through.
Recipe by Keys to the Cucina at