| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 10g | 3g | 46g |
| sugars | fibre | protein | salt |
| 9g | 6g | 14g | 0.7g |
Why I Love Canadian Quinoa-Stuffed Summer Squash
My newest food fascination is this delightful Canadian dish: Quinoa-Stuffed Summer Squash. The first time I prepared it, it brought a beam of sunshine to my usual Southern-style kitchen. A fresh, vibrant squash filled with colorful quinoa salad had made my dinner table more lively. It’s a delicacy that, much like my love for Southern delights, has unexpectedly captured my heart and tickled my taste buds.
A Nod to My Coastal Flair
Inspired by the coastal aura surrounding Charleston, my version of Quinoa-Stuffed Summer Squash has a fresh, light feel to it. While the recipe maintains its original Canadian flavor profiles, my slight adjustments to it have introduced a reminiscence of the South Carolina seafood that I so crave. Yet it does so without intruding into its sovereignty, making it all the more appealing.
I’ve found the dish to be quite similar to another beloved recipe, the Mexican stuffed peppers. The immaculate symphony of grains, a variety of vegetables, and cheese mirrors the stuffed peppers’ ensemble, but with a unique twist of its own. You may pair this splendid squash recipe with a citrusy salad or a hearty soup for a more rounded meal (source).
The Muse Behind the Masterpiece
Although it’s not common for every recipe I come across, in the case of the Quinoa-Stuffed Summer Squash, a notable inspiration was Canadian chef Michael Smith (source). His dedication to celebrating fresh produce and advocating for wholesome, organic foods matched my personal culinary aesthetics, further encouraging me to adopt and customize this recipe.
I hope you love this Quinoa-Stuffed Summer Squash recipe as much as I do, and that it brings a touch of Canadian culinary charm to your dinner table.
What You’ll Need
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 medium tomato, diced
- 1/2 cup canned black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
- 6 medium summer squash
- 1/2 cup shredded cheddar cheese
Method
Step One
Rinse the quinoa in cold water in a sieve until the water runs clear. Combine the cleaned quinoa and vegetable broth in a medium-sized saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low, cover and let it simmer for around 15 minutes, or until all the liquid is absorbed and the quinoa is tender.
Step Two
While the quinoa is cooking, slice the summer squash lengthwise and scoop out the inside to create a hollow. Brush the squash halves with a small amount of olive oil and place them facing up on a baking sheet. Bake in a preheated oven at 375 degrees for around 20 minutes, or until they are tender and lightly browned.
Step Three
While the quinoa and squash are cooking, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and finely chopped bell pepper to the skillet and sauté for about 5 minutes, or until they soften.
Step Four
Stir in the diced tomato, black beans, corn kernels, chopped cilantro, lime juice, and cooked quinoa into the skillet with the sauteed vegetables. Season with salt and pepper as per your taste. This forms the filling for your squash.
Step Five
Fill each baked squash half with the quinoa and vegetable mixture. Sprinkle a bit of shredded cheddar cheese on top of each stuffed squash.
Step Six
Return the stuffed squash to the oven and bake for another 15 minutes, or until the cheese is melty and slightly browned.
Step Seven
Remove the squash from the oven and let it cool for a few minutes before serving. Serve hot, garnished with extra cilantro if desired. Enjoy your Quinoa-Stuffed Summer Squash!
