Here is another fantastic Diana Keuilian recipe: http://realhealthyrecipes.com/2016/09/07/stuffed-summer-squash/. She posted this for a “Meatless Monday” recipe saying “This Stuffed Summer Squash is hearty, flavorful and satisfying…even without the meat!” Let me know what you think of it.
- 3 yellow summer squash
- sea salt
- black pepper
- 1 Tablespoons olive oil
- 1 leek, diced
- 1 cup mushrooms, diced
- 1 teaspoon fresh thyme
- 1 Tablespoon tomato paste
- ¼ cup dry white wine
- ½ cup quinoa, cooked
- ¼ cup fresh basil, minced
- Preheat the oven to 400 degrees F.
- Halve the squash lengthwise and scrape out the seeds.
- Lightly rub both sides of each squash half with olive oil and sprinkle with sea salt and black pepper.
- Place, cut side down, on a baking sheet.
- Roast for 10-15 minutes, until tender.
- Gently remove the tender center of each squash, leaving the skins intact.
- Chop the removed squash flesh and set aside.
- Line the squash halves, hollow side up, back onto the baking sheet.
- Place a skillet over medium heat. Add the olive oil and diced leek.
- Cook, stirring often, for 4 minutes.
- Add the diced mushroom, fresh thyme and tomato paste. Cook for another 4 minutes.
- Deglaze the skillet with the wine, cooking for an additional 3 minutes.
- Remove the skillet from the heat.
- Stir in the cooked quinoa, fresh basil and reserved, chopped squash flesh.
- Fill the squash skins with the quinoa mixture.
- Place back in the preheated oven for 15 minutes. Enjoy!
Nutritional Analysis: Each serving contains approximately Calories: 163 Fat: 3g Carbohydrates: 25g Sugar: 2g Sodium: 15mg Fiber: 3g Protein: 6g
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