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Mediterranean Quinoa Stuffed Squash

Mediterranean Quinoa Stuffed Squash

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Mediterranean
Servings 4 Servings

Ingredients
  

  • 4 Medium Yellow Squash or Zucchini Halved lengthwise and middle seeds gently scooped out with spoon
  • 1 Cup Uncooked Quinoa
  • 1/2 Cup Baby Bella Mushrooms Sliced
  • 1 Medium Tomato Diced
  • 3 Cloves Garlic Minced
  • 1/4 Cup Fresh Parsley Chopped
  • 2 Tablespoons fresh basil Chopped
  • 2 Tablespoons Fresh Mint Chopped
  • 1/2 Cup feta cheese or goat cheese Crumbled
  • 1 Tablespoon Balsamic Glaze
  • Kosher salt To Taste
  • Black Pepper To Taste
  • 2-3 Tablespoons olive oil

Instructions
 

  • Pre-Heat oven to 400F.
  • Place your squash onto baking sheet, cut side up and drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper. Bake for about 15 minutes.
  • While squash are baking, prep the quinoa. Rinse thoroughly under cold water.
  • Add rinsed quinoa to a pot with 2 cups of water and 1/4 teaspoon of salt. Bring to a boil, then reduce heat and cover. Let simmer for 15-20 minutes. Then, remove from heat and keep covered another 5 minutes before fluffing with a fork.
  • Add 1 teaspoon olive oil, garlic, mushrooms and tomatoes to quinoa and return to heat. Stir 3-4 minutes or until mushrooms have browned slightly.
  • Add fresh herbs and stir to combine. Remove from heat and set aside.
  • Remove squash from oven and stuff with quinoa. Top with crumbled feta or goat cheese. Drizzle with balsamic glaze and serve.