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Stuffed Summer Squash Boats

Stuffed Summer Squash Boats

with Mushroom Duxelles, Quinoa, and Parmesan

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Rated 3.4 / 4out of 1491 ratings
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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!

Tags:Gluten freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 2
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

3 unit

Yellow Squash

¼ cup

Quinoa

4 ounce

Baby Portobello Mushrooms

1 unit

Shallot

2 unit

Roma Tomato

1 bunch

Basil

2 ounce

Parmesan Cheese

(ContainsMilk)

1 sprig

Thyme

1 unit

Vegetable Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2271.9120000000003 kJ
Calories543 kcal
Fat32 g
Carbohydrate48 g
Dietary Fiber8 g
Protein24 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Scoop the squashes
Scoop the squashes
1

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.

2

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.

Prep the ingredients
Prep the ingredients
3

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.

Cook the filling
Cook the filling
4

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.

5

Add the cooked quinoa to the pan and toss to combine. Season with salt and pepper.

Assemble the squash boats
Assemble the squash boats
6

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.

7

Meanwhile, chop the basil. Plate the remaining quinoa mixture. Serve the squash boats on top of the remaining quinoa and sprinkle with basil. Enjoy!