Stuffed Sunburst Squash
Stuffed Sunburst Squash
hwcmagazine.com serves 6 Ingredients
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Directions
- Preheat oven to 375 degrees F (190 degrees C)
- 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.
- Prepare the Sunburst Squash: Wash the squash and cut off the top of 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)
- 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.
- Place the prepped sunburst 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 sunburst squash with olive oil and bake for 45-50 minutes or until the squash are tender.
- Enjoy Italian Stuffed Sunburst Squash with fresh tomato sauce!