6 medium (4 large) whole yellow squash 1/2 cup dry quinoa (rinsed) 1 cup water 3 or 4 Roma tomatoes (cut in half lengthwise, skin on) 1 green bell pepper (chopped) 1 medium or 1/2 a large red onion (chopped) 3–4 cloves garlic (minced) 1 tablespoon fresh rosemary (minced), or 1 tsp dried rosemary Olive oil Approximately 1/2 tsp salt Ground pepper as desired Approximately ¼ cup Shredded parmesan cheese Crushed red pepper (optional)
Preheat oven to 400 degrees.
Prepare the squash by washing and cutting off the inedible ends. Save and chop up the squash tops.
Slice the squash in half lengthwise and scrape out the inside contents using a spoon. Save the inside contents to be used in the filling.
Coat the squash shells with a small amount of olive oil and season with ground pepper.
Grease a baking sheet with olive oil.
Place the squash shells in a baking pan to be baked at the same time as the tomatoes.
Place the tomato halves in a baking pan greased with olive oil skin side up.
The tomatoes will bake for approximately 20 minutes or until tomatoes are very soft. Set aside.
The squash shells will bake for approximately 20 to 25 minutes or until tender. Set aside.
While squash and tomatoes are baking, heat approximately 1 to 2 tbsp of olive oil in a pan. Add the squash contents and stems. Season with 1/4 tsp salt and pepper and sauté over medium heat until squash stems are tender and the water is cooked out. Set aside.
In a large pan, heat approximately 1 to 2 tbsp olive oil on medium heat. Add the chopped onion. Saute the onions until translucent. Next, add the green pepper, garlic, rosemary, 1/4 tsp salt and pepper and sauté together until peppers are tender. Reduce to low heat.
Prepare quinoa for cooking by placing in a strainer and rinsing with cold water for about 1 or 2 minutes.
Add the rinsed quinoa along with 1 cup of water to the sautéed onion, green pepper, garlic, and rosemary mixture. Bring mixture to a boil. Reduce heat, cover and simmer for approximately 10–15 minutes or until the quinoa seeds are tender but still have a “bite” to them.
Next, stir in the previously sautéed squash contents and the baked tomatoes in to your quinoa mixture. Stir together and heat through to allow the flavors to come together.
Fill the pre-baked squash shells with the completed quinoa mixture.
Garnish with shredded parmesan cheese and a small amount of crushed red pepper if desired. Place back in the oven to allow parmesan cheese to melt on top.
Serves 8–12. Enjoy!
Quinoa seeds are an excellent source of dietary fiber and protein.
Quinoa also contains calcium, B vitamins, phosphorus and iron.
Keep your quinoa well sealed and in a cool, dry and dark place for optimal freshness such as your pantry.
Summer squash and bell peppers are both great sources of vitamin C.
When selecting your squash and bell peppers, they should feel heavy for their size and bright in color.
Store your squash in the refrigerator and they are best used within 3 to 4 days.
You should also refrigerate bell peppers and they should be used within 5 days.
Tomatoes are a great source of vitamin A and Vitamin C.
If you are planning on using your tomatoes within the span of a week, they are best stored out of direct sunlight and at room temperature.
Garlic is a great way to add strong flavor to many dishes.
Garlic should be kept in a cool dark place.
Garlic can last for several weeks.
It is not necessary to refrigerate whole garlic.
Rosemary has a distinct piney aroma and provides a complimentary fresh flavor to many dishes.