Description
Patty pan sunburst squash stuffed with quinoa, herbs, and cheese makes a simple, satisfying summer meal.
Ingredients
6 medium patty pan sunburst squash
1 cup cooked quinoa
1/2 cup shredded cheese
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tbsp olive oil
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Rinse and dry squash. Slice tops and scoop out centers.
3. Cook onion and garlic in olive oil over medium heat for 3 minutes.
4. Add chopped squash flesh and cook 5 more minutes.
5. Combine mixture with quinoa, cheese, parsley, salt, and pepper.
6. Stuff each squash and place in baking dish.
7. Bake uncovered 25–30 minutes until tender.
Notes
Feel free to swap quinoa with rice or couscous.
Top with extra cheese before baking if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 180
- Sugar: 3g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg