This Roasted Summer Squash with Mediterranean Quinoa Filling is healthy and delicious it’ll become a staple in your home.
Don’t you love roasted vegetables? It’s my secret to getting people to eat vegetables they typically wouldn’t eat. Roasted vegetables are so delicious. The heat from the oven helps caramelize the sugars in the vegetables. It’s one of the reasons when we have the time, we throw our squash or sweet potatoes in the oven instead of the Pressure Cooker.
We’ve been really lucky to have a garden that despite the size produces a nice amount of food. Last year we added yellow squash to our rotation. It was so nice to have squash from the garden. It also forced me to figure out some new squash recipes. It was perfect when we were just roasting it and making it into baby food. But once the kids got bigger I had to figure something else out.
This recipe might seem too healthy but your family will love it. And it’s `kid approved. When food is tasty kids (and spouses) don’t care if it’s healthy.
Roasted Summer Squash with Mediterranean Quinoa Filling
makes 2 servings
- 2 summer squash (1 pound each)
- 2 tablespoons olive oil
- 1/2 cup dry quinoa
- 1 cup vegetable broth (water)
- 1/2 cup sun dried tomatoes, sliced
- 1 small red pepper, diced
- 1 small orange pepper, diced
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon cilantro, chopped
- 2 tablespoon fresh basil, cut into ribbons
- juice from 1 lemon
- salt and pepper to taste
Toppings: kalamata olives, feta
Tools: baking sheet, fine mesh sieve, medium sized pot
Preheat oven 400 F degrees.
Slice squash lengthwise and place on a rimmed baking sheet.
Sprinkle with salt and drizzle with olive oil.
Roast for 25-30 minutes slightly brown.
While squash is in oven rinse quinoa in a sieve.
Boil 1 cup of vegetable broth or water and add quinoa (If just using water add a pinch of salt).
Allow quinoa to come to a boil, stir and reduce heat.
Season chopped sun dried tomatoes and peppers with cumin, oregano, & cilantro.
After 10 minutes stir vegetables into quinoa and allow to cook for an additional 5 to 10 minutes until quinoa is cooked.
Once squash is finished, allow to cool then use a spoon to scoop out center.
Chop up squash and mix into quinoa mixture.
Salt and pepper to taste.
Scoop quinoa mixture into center of squash and top with basil ribbons.
Add additional toppings and serve.
If you like this recipe you might also like my roasted butternut squash and chickpea tacos. Feel free to share it with your friends and family. You can also leave me comment or share a pic with me. Tag me #elskitchencmfrt on Twitter or @els.kitchencomforts on Instagram.