Yellow Squash Boats Stuffed with Quinoa and Veggies
Author: Keys to the Cucina
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
- Preheat your oven to 350.
- Prepare the squash by cutting each in half and scooping out the innards with a melon baller or spoon.
- Rough chop the meat of the squash and set aside.
- 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.
- While this is sautéing, start your quinoa in a separate pot and cook through.
- After sautéing the vegetable mixture for about 15 minutes, turn off the heat and stir in the cooked quinoa and add your cheese.
- Line up the squash halves on a sheet pan and drizzle with evoo and a pinch of salt and pepper.
- Stuff with a few tablespoons of the quinoa mixture at a time. Top each half with additional cheese.
- Bake for 40 minutes until golden brown or until the squash is cooked through.
Recipe by Keys to the Cucina at https://keystothecucina.com/2013/10/01/zucchini-boats-stuffed-with-quinoa-and-veggies/
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