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MEDITERRANEAN QUINOA STUFFED SQUASH
10/16/18 — Heydon Hatcher
Servings: 4 / Total Time: 35 minutes / Author: The Migoni Kitchen
We try our best to have at least one vegetarian meal a week and are always looking for new ideas. We've been making variations of this Mediterranean quinoa stuffed squash over the last several months and finally took down measurements to create this recipe. It's full of plant-based protein and fiber to keep you full so you won't miss the meat and a great way to use up different types of squash! It can easily be made vegan by omitting the feta cheese. Plus, it takes about 30 minutes to come together. All-in-all, a win in our book!
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Photo by the Migoni Kitchen.
Ingredients:
Pre-Heat oven to 400F.
Place your squash onto baking sheet, cut side up and drizzle with 1-2 tablespoons of olive oil.
Season with salt and pepper. Bake for about 15 minutes.
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Photo by the Migoni Kitchen.
While squash are baking, prep the quinoa. First, rinse thoroughly under cold water.
Add rinsed quinoa to a pot with 2 cups of water and 1/4 teaspoon of salt. Bring to a boil, then reduce heat and cover. Let simmer for about 15 minutes. Then, remove from heat and keep covered another 5 minutes before fluffing with a fork.
Add 1 teaspoon olive oil, garlic, mushrooms and tomatoes to quinoa and return to heat. Stir 3-4 minutes or until mushrooms have browned slightly.
![]()
Photo by the Migoni Kitchen.
Add fresh herbs and stir to combine. Remove from heat and set aside.
Remove squash from oven and stuff with quinoa mixture. Top with crumbled feta or goat cheese. Drizzle with balsamic glaze and serve.
![]()
Photo by the Migoni Kitchen.
We try our best to have at least one vegetarian meal a week and are always looking for new ideas. We've been making variations of this Mediterranean quinoa stuffed squash over the last several months and finally took down measurements to create this recipe. It's full of plant-based protein and fiber to keep you full so you won't miss the meat and a great way to use up different types of squash! It can easily be made vegan by omitting the feta cheese. Plus, it takes about 30 minutes to come together. All-in-all, a win in our book!
Photo by the Migoni Kitchen.
Ingredients:
- 4 Medium Yellow Squash or Zucchini - Halved lengthwise and middle seeds gently scooped out with spoon
- 1 Cup Uncooked Quinoa
- 1/2 Cup Baby Bella Mushrooms, Sliced
- 1 Medium Tomato, Diced
- 3 Cloves Garlic, Minced
- 1/4 Cup Fresh Parsley, Chopped
- 2 Tablespoons Fresh Basil, Chopped
- 2 Tablespoons Fresh Mint, Chopped
- 1/2 Cup Feta or Goat Cheese, Crumbled
- 1 Tablespoon Balsamic Glaze
- Kosher Salt, To Taste
- Black Pepper, To Taste
- 2-3 Tablespoons Olive Oil
Pre-Heat oven to 400F.
Place your squash onto baking sheet, cut side up and drizzle with 1-2 tablespoons of olive oil.
Season with salt and pepper. Bake for about 15 minutes.
Photo by the Migoni Kitchen.
While squash are baking, prep the quinoa. First, rinse thoroughly under cold water.
Add rinsed quinoa to a pot with 2 cups of water and 1/4 teaspoon of salt. Bring to a boil, then reduce heat and cover. Let simmer for about 15 minutes. Then, remove from heat and keep covered another 5 minutes before fluffing with a fork.
Add 1 teaspoon olive oil, garlic, mushrooms and tomatoes to quinoa and return to heat. Stir 3-4 minutes or until mushrooms have browned slightly.
Photo by the Migoni Kitchen.
Add fresh herbs and stir to combine. Remove from heat and set aside.
Remove squash from oven and stuff with quinoa mixture. Top with crumbled feta or goat cheese. Drizzle with balsamic glaze and serve.
Photo by the Migoni Kitchen.
