Italian Stuffed Sunburst Squash

hwcmagazine.com
serves 6
Ingredients

• sunburst squash – 6 (about 3 inches or 7.5 cm in diameter)
• olive oil – 2 tablespoons (1 tablespoon to fry up the quinoa mixture and 1 tablespoon to drizzle over patty pan squash just before baking)
• onion – 1 small chopped
• garlic – 4 cloves peeled and minced
• quinoa – 1.5 cups cooked (we used multi-colored but you could use plain or even rice)
• spinach – 3 cups fresh garden spinach and stir fry or steam just until wilted and bright green.
• tomatoes – 4-5 large peeled fresh (we simply cut the tomatoes in half. Grate them flesh side to the grater and then all that is left is the skin and you pitch that- much easier than that whole boiling ice water hack for peeling tomatoes) – add 1 tomato into quinoa mixture and 3 for the tomato sauce.
• basil – 1 teaspoon dried ground
• salt and pepper to taste
• parmesan cheese- optional (1/3 cup finely grated)

Preparation
1 -  Preheat oven to 375 degrees F (190 degrees C)
2 - Prepare the Quinoa Mixture: In a medium pan add the olive oil, onion, 2 of the 4 garlics and sauté just until translucent. Add the cooked quinoa, spinach, tomato, basil and season with salt and pepper to taste and stir fry until all incorporated – 1-2 minutes. Add parmesan cheese and toss, if desired. Set aside.
3 -  Prepare the Sunburst Squash: Wash the squash and cut off the top of patty pan squash. With a small spoon, scoop out the seeds carefully. (Try using a little coffee stirring spoon, teaspoon measuring spoon or a scooper for this task)
4 - Prepare the Fresh Tomato Sauce: Spray the bottom of a medium sized baking pan 9 x 9 with a little oil or rub with a little olive oil. Place the remaining 3-4 chopped tomatoes, 2 garlic and salt and pepper to taste. Mix to incorporate.
5 - Place the prepped squash on top of the bed of fresh tomato sauce in the baking dish. Stuff each squash with the prepared quinoa mixture press and pile high. Place the lids to the squash in the pan. Drizzle the Italian stuffed squash with olive oil and bake for 45-50 minutes or until the squash are tender.
6 - Enjoy Italian Stuffed Sunburst Squash with fresh tomato sauce!
​
​

​
​