Greek Quinoa Stuffed Summer Squash is a wonderfully nutritious summer recipe flavored with swiss chard, hummus, olives, basil, sun-dried tomatoes, and feta cheese. You really can’t beat the flavor of this vegetarian, gluten-free recipe.
Stuffed squash is one of my favorite things to make. Whether it be yellow summer squash or zucchini, squash makes a low calorie, healthy shell for filling with lots of flavorful ingredients.
The filling is packed with Mediterranean flavors. There’s hummus, olives, sun-dried tomatoes, basil, feta cheese, and pine nuts.
I’m a big believer of using what you have on hand and this recipe is easily customizable.
- White or brown rice for quinoa.
- Goat cheese for feta cheese.
- Zucchini for yellow squash.
- Almonds for pine nuts.
- Chicken broth for vegetable broth.
How To Choose Squash
Typically I choose smaller squash, but for stuffed squash you really need medium to large squash to be able to fit enough filling in them.
Greek Quinoa Stuffed Summer Squash Recipe Tip
I like the squash to be a little crisp-tender and still have a little texture to it. If you want it softer, add about 3 minutes on to the time you pre-cook the squash and if necessary, leave it in the oven a few minutes longer once stuffed.
Make It Spicy
If you want this recipe to be spicy, double the amount of crushed red pepper flakes.
The stuffed squash can be assembled 24 hours in advance. Cover well and refrigerate until ready to bake.
Leftovers will keep for 4 days in an airtight container in the refrigerator and can be reheated in the microwave.
More Squash and Zucchini Recipes
- Summer Squash and Onions
- Taco Stuffed Summer Squash
- Baked Zucchini Fries
- Fresh Corn and Zucchini Saute
Greek Quinoa Stuffed Summer Squash
Greek Quinoa Stuffed Summer Squash is a wonderfully nutritious summer recipe flavored with swiss chard, hummus, olives, basil, sun-dried tomatoes, and feta cheese.
- 1 1/2 cups vegetable broth
- 3/4 cups uncooked quinoa
- 3 large yellow summer squash
- salt and pepper
- 3 cups shredded swiss chard
- 1/2 cup hummus
- 1/3 cup chopped sun-dried tomatoes
- 1/4 cup chopped kalamata olives
- 1/4 cup slivered basil leaves
- 1/3 cup crumbled feta cheese
- 1 tablespoon nutritional yeast
- 1/4 cup toasted pine nuts
- 2 green onions, sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- Balsamic Vinegar, for serving
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
In a small saucepan, bring the vegetable broth to a boil. Stir in quinoa. Cover and simmer for 15 minutes. Remove from heat and let sit 5 minutes. Fluff with fork and transfer to a large bowl.
While quinoa is cooking, cut each squash in half horizontally. Use a spoon to scoop out the seeds. Discard them.
Place squash cut side down on prepared baking dish.
Bake for 10 to 12 minutes or until starting to soften.
To bowl with quinoa, add swiss chard, hummus, sun-dried tomatoes, olives, basil, feta cheese, nutritional yeast, pine nuts, green onion, garlic powder, and crushed red pepper flakes. Mix together.
Add salt and pepper to taste.
Turn squash cut side up and season with salt and pepper. Stuff each one with quinoa mixture.
Bake for 12 to 15 minutes or until squash is soft.
Drizzle with balsamic vinegar and serve.
Use vegan feta cheese to make this recipe vegan.