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Yesterday’s blog about Good Grains got me to thinking about stuffing things! During the summer months our city has an abundance of farmers markets I like to visit. I must have walked by a dozen types of patty pan squash before I decided to pick up a few to see what they are like. It was actually the grower who shared with me that one of the best uses for them is to stuff them. (We also like them on the grill, but that’s for another time.)
As soon as I arrived home, I scoured the cabinets and bins to find what would go inside my squash. I settled on sprouted quinoa with red peppers and onions.
Here’s my sautéed onions, red bell pepper, squash, salt & pepper, minced garlic and cooked quinoa all read to stuff in.
In order to do these squash properly they need to be pre-baked a little bit. (Below)
All stuffed and ready to head into the oven for the final bake! And then, the final product. These were delicious, filling and super healthy.
3 patty pan squash
1 package sprouted quinoa (I save time by using the pre-packaged mixes)
2 Tbsp olive oil
1 Tbsp REAL butter
1 large onion diced
1 large red bell pepper diced
2 cloves garlic minced
Salt & Pepper to taste
1/4 cup fresh herb (I used basil because I grow it, but flat leaf parsley or fresh thyme would be wonderful in this.)
Preheat oven to 350.
Prepare the quinoa according to package directions and set aside.
Scoop out the squash to make a well for your stuffing.
Coat the squash in olive oil, salt and pepper. Place in baking dish. Bake for 10 minutes until somewhat soft but still firm.
Chop up what you scooped out and add it to your vegetables for sautéing
Using the olive oil and butter, Sauté the onions, peppers, garlic and squash until soft. Set aside to cool.
Mix the egg, prepared quinoa, 1/2 the chopped basil and sautéed vegetables together.
Stuff your squash.
Return to the oven and back 20 minutes.
Garnish with the remaining basil!