Mediterranean Vegetable and Quinoa Stuffed Patty Pan Squash
Here’s our recipe for this week. Squash of all types are prevalent in the markets, but for something a bit different and distinctive to serve — as well as an easy, one-plate meal with plenty of protein and healthy vegetables — we suggest the following:
Mediterranean Vegetable and Quinoa Stuffed Patty Pan Squash — serves 6
6 patty pan squash
1 yellow squash
1 green squash or zucchini
1 medium size egg[plant
1 red pepper
1/2 medium onion
2 cloves of garlic, smashed and chopped.
12 leaves of basil, chiffonade cut
3 TBS olive oil
Salt and Pepper to taste
Using patty pans that are about the size of a fist, cut off tops and hollow out, saving the “meat” from each. Finely dice all vegetables and add them and “meat” from the patty pans to a large saucepan with olive oil. Sauté over high heat (like a stir fry). When vegetables begin to soften, add basil and continue to cook for about two minutes. Place on cooking sheet while preparing quinoa mixture:
3/4 cup white quinoa
1/4 cup red quinoa
2 cups vegetable stock
1/2 medium onion, finely diced
1 clove garlic, smashed and chopped
1 TBS olive oil
In a medium pot over medium heat, sauté onion and garlic in olive oil until soft and fragrant. Add quinoa and toss together. Add two cups of stock and simmer till all liquid is evaporated.
Combine vegetable and quinoa mixtures, season with salt and pepper to taste. Spoon into patty pans and bake at 400°F for 20 minutes until squash is soft. Add mozzarella cheese on top and heat for an additional 5 minutes if desired.