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.
Ingredients
- 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
Instructions
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Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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Drizzle with balsamic vinegar and serve.
Recipe Notes
Use vegan feta cheese to make this recipe vegan.