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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
Servings: 4 Servings
Cuisine: Mediterranean
Ingredients Method

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

Method
 

  1. Pre-Heat oven to 400F.
  2. 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.
  3. While squash are baking, prep the quinoa. Rinse thoroughly under cold water.
  4. 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.
  5. 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.
  6. Add fresh herbs and stir to combine. Remove from heat and set aside.
  7. Remove squash from oven and stuff with quinoa. Top with crumbled feta or goat cheese. Drizzle with balsamic glaze and serve.