Ingredients for Seaside Stuffed Summer Squash
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How to Make Seaside Stuffed Summer Squash
- Bring a large pot of salted water to a boil. Add 2 medium summer squash and cook for 10-12 minutes, or until tender.
- Remove squash from boiling water and let cool slightly. Once cool enough to handle, slice each squash lengthwise in half.
- Using a spoon, gently scoop out the pulp from each squash half, leaving about a 1/4 inch border. Set the scooped-out pulp aside.
- In a medium bowl, combine the scooped-out squash pulp with 1/2 cup cooked quinoa, 1/4 cup crumbled feta cheese, 1/4 cup chopped fresh mint, 1/4 cup chopped sun-dried tomatoes (oil-packed, drained), 2 tablespoons olive oil, 1 tablespoon lemon juice, salt, and pepper to taste. Mix well.
- Preheat your oven to 350°F (175°C). Place the squash halves, cut-side up, in a baking dish.
- Fill each squash half generously with the prepared mixture.
- Bake for 20-25 minutes, or until the squash is tender and the filling is heated through.
- Garnish with 2 tablespoons chopped green onions (green part only) or a sprinkle of sweet paprika before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
13g
Fat
26g
Carbs
1g
