Features of the Stuffed Quinoa Baked Squash
- Cooking Skill level: Easy
- Cooking time: 45 minutes
- Taste Impression: With this Vegetarian baked squash recipe you won’t miss out on anything. It is hearty and full of flavor! The quinoa gives it protein, and the Gruyere cheese adds an amazing nutty taste. All this while seated in a vegetable boat.
First off, I want to give a big thank you to my mother in law for growing and providing such a beautiful squash. The squash is called ‘cube of butter’ and it took many weeks and lots of love to grow such a beautiful vegetable; Thanks, Mom!
I knew I had to do something special with this squash so I came up with the baked squash recipe. You may be thinking “how I’m I going to make this recipe if I can’t get this squash’ but the good thing is any zucchini like squash will work. I served this dish to my family and my pregnant friend. All who tried it loved it. My father is a vegetarian and he enjoyed the flavor and protein provided by the quinoa. My meat eating friend liked the hearty texture of the squash and flavor of the gruyere cheese. Looks like it’s a winner!
Enough said let’s get to cooking this perfect Fall dish!
Supply Used in the: Baked Squash
- Cube of Butter squash or large Zucchini
- Bell Pepper
- Crimin Mushrooms
- Fresh Sage
- Vegetable Stock
- Olive oil
- Gruyere Cheese
In a medium sauce pan add olive oil and quinoa, cook for 5 minutes. Add the vegetable stock and bring to a boil. Cover with a lid and turn the flame down to low heat. Let cook for 12 minutes.
While your quinoa is cooking let’s start the next step. In a larger sauce pan on medium heat pour in olive oil, onions, and bell peppers and cook for 7 minutes. Next, add the mushrooms, garlic, and sage. Cook for 2 more minutes.
Slice the squash in half. Then with the tip of a tablespoon scrape out the soft part of your squash. Remember, this is your boat so you want to make it deep enough to hold your ‘passengers.’ I scraped mine about 1/2 inch deep.
Brush the squash halves with olive oil and season generously with salt.
In a bowl combine the quinoa, veggie mix, add half of the gruyere cheese.
Form the quinoa mixture into a log shape. Time to place your log in your squash boat.
Place your boats on a greased baking dish and Bake for 40 minutes. Remove from the oven and sprinkle on the additional half of the gruyere cheese; Bake 10 more minutes. The squash should be tender when poked with a fork.
Take a bite of the baked squash dish you made. I’m sure you’re going to love it!
- 2 very large Zucchini or similar squash
- 1 Bell Pepper
- 1 Onion
- 8oz box of fresh Crimin Mushrooms
- 2 cloves or crushed Garlic
- 2 Tablespoons of fresh Sage
- 2 cups of Quinoa
- 4 cups of Vegetable Stock
- ½ pound of Gruyere Cheese
- 3 teaspoons of olive oil divided between the quinoa, veggie mixture, and seasoning of the boats.
- 1 teaspoon Salt for veggie mixture and a little more for the seasoning of the squash.
- Pre Heat oven to 350°
- Grease baking pan with ½ teaspoon of olive oil.
- In a medium sauce pan add olive oil and quinoa, cook for 5 minutes. Add the vegetable stock and bring to a boil.
- Cover and turn to low heat, cook for 12 minutes.
- In a larger sauce pan on medium heat pour in olive oil, onions, and bell peppers; cook for 7 minutes.
- After the 7 minutes, add the mushrooms, garlic, and sage to the pan. Cook for 2 more minutes.
- Slice your squash in half. Scrape out the soft part to about ½ inch deep.
- Brush the halves with olive oil and season generously with salt.
- In a bowl, combine the quinoa, veggie mix, and add half of the gruyere cheese.
- Form the quinoa mixture into a log shape. Place in squash boats.
- Place the squash boats on a greased baking dish and Bake for 40 minutes.
- Remove from the oven and add the other half of the gruyere cheese.
- Bake 10 more minutes.
- The squash should be tender when poked with a fork.