Quinoa (+ more) Stuffed Squash

Quinoa (+ more) Stuffed Squash

Jackie Shea deserves a shoutout for compromising her carry on capacity to bring two noticeably large zucchini on the airplane with her from Portland to CO and for inspiring this recipe. The fist time I had it we made it in a very sparsely stocked condo between three full days of riding. One of the best things about this recipe is that it's very customizable - hence the name. I've updated some ingredients since it's condo debut, but feel free to make your own adjustments with seasonings, veggies + the protein (or make it vegan!)

INGREDIENTS

1 cup quinoa, rinsed + drained 

2 medium/large squash of your choice (zucchini, delicata, acorn, butternut, etc.) 

2 tbs extra virgin olive oil, separated 

1/2 medium yellow onion 

2 bell peppers, any color 

2 cloves garlic, minced 

1 tsp garlic salt (or seasoning of choice) 

1lb ground protein of choice (bison, turkey, beef, venison, tofu or nothing at all)

METHOD

Set oven to 450F. 

Slice squash lengthwise and scoop out seeds. Rub with olive oil + a sprinkle of s/p. 

Cover the bottom of a cookie tray or pyrex pan with just enough water to cover the bottom. Set squash, cut side down, into water and bake for about 15 minutes, until starting to become tender. Then, flip and finish cooking for another 15 minutes, until soft. Set aside. 

While squash is cooking, rinse quinoa in a fine mesh strainer (or add it to the pot and rinse it like you would white rice). Add to a covered pot with 1 3/4 cup water and bring to a boil. Then, lower the heat to a simmer and cook until all the water is gone. Season with s/p + set aside. 

Dice the onions and peppers. Add 1tbs olive oil to a large skillet on medium heat and add the onions and peppers. Add garlic salt and any other seasoning you choose. Saute for 10 minutes until peppers begin to soften and onions are translucent. Clear a space in the middle of the skillet and add the ground meat (if using) and garlic. Cut the meat up with a spatula, mix into the vegetables on the side of your skillet and then cook until done. 

ASSEMBLE

Place squash open face on a plate. Fill with a spoonful of quinoa and then top with a scoop of the meat + veggie mixture. Now is your time to add any additional toppings you choose: shredded cheese, sour cream + salsa, avocado, a dollop of sour cream or cottage cheese, etc...make it yours! 

Optional:

Spinach, kale or another hearty green - added in final few minutes of cooking meat + veggies

Any spices - added to season the meat + onion mixture

Original recipe by Uriell Carlson, RDN. Inner Wild Nutrition