Yellow summer squash is the perfect vessel for stuffing—once scooped out, their seedy centers form a tiny boat for filling. Finely chopped mushrooms are sautéed with butter and shallot for a riff on mushroom duxelles, a classic French preparation. Folded into a quinoa stuffing, it’s divine!
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/ serving 2 people
/ serving 2 people
Veggie Stock Concentrate
Preheat oven to 400 degrees. Halve the squashes lengthwise, then scoop out the seedy area with a spoon. Place on a lightly oiled baking sheet and toss with 1 tablespoon olive oil and a large pinch of salt and pepper. Place in the oven, cut side down, and roast for 20-25 minutes, until soft and golden brown on the bottom.
While the squash roasts, bring 1 cup water and the stock concentrate to a boil in a small pot. Add the quinoa, cover, and simmer for 15 minutes.
Meanwhile, finely chop the mushroom caps and stems. Mince the shallot and garlic. Halve, seed, and finely dice the tomatoes. Strip the leaves off the thyme sprig and finely chop.
Heat 1 tablespoon butter in a large pan over medium heat. Add the shallot and cook, tossing, 2-3 minutes, until soft. Add 1 tablespoon olive oil, the mushrooms, tomato, and thyme to the pan. Cook another 5-6 minutes, until very soft and cooked down. Add the garlic and cook 30 seconds, until fragrant. Season with salt and pepper.
Add the cooked quinoa to the pan and toss to combine. Season with salt and pepper.
When done, remove the squash from the oven and stuff with as quinoa mixture as will fit. Heat the broiler to high or oven to 500 degrees. Sprinkle squash boats with Parmesan cheese and return to the oven until cheese is golden brown and melted.
Meanwhile, chop the basil. Plate the remaining quinoa mixture. Serve the squash boats on top of the remaining quinoa and sprinkle with basil. Enjoy!