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Summer Squash Stuffed with Vegetables and Quinoa

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Note: Cook quinoa according to package instructions: 1 cup quinoa plus 1-1/2 cups water, simmered for 12 to 15 minutes. Yield: 2 cups.

4 small round ball summer squash, halved lengthwise and seeded
olive oil
fine sea salt
freshly ground black pepper
1 small yellow onion, chopped
2 garlic cloves, finely chopped
1 Hungarian wax pepper, seeded and chopped
1 yellow or green zucchini, sliced into half-moons
2 medium tomatoes, seeded and chopped, juices reserved
1 cup cooked quinoa
1/4 cup chopped parsley

Preheat oven to 350 degrees F.

Rub insides of squash halves with oil and season with salt and pepper. Place cut-side down on rimmed baking sheet. Roast until tender, about 15 to 20 minutes.

Warm 2 tablespoons oil in a large saute pan set over medium-high heat. Saute onion until soft and translucent, about 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add pepper and zucchini, saute until tender, about 5 to 8 minutes. Add tomatoes and their juices; cook until soft, about 5 minutes. Stir in quinoa and parsley. Season with salt and pepper and additional oil if needed.

Divide filling among squash halves, spooning until nicely mounded. Serve warm or at room temperature.

Yield: 8 servings as an appetizer or side dish.

 

- Recipe courtesy of Joseph Erdos

 

 

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