Wednesday, July 21, 2010

Stuffed Summer Squash

It's squash season! I saw these really great summer squashes at the farmers' market over the weekend and just had to get them. They have many names - flyer saucer squash, pattypan squash, scallop squash, etc. Whatever you call them, they're really gorgeous and really delicious!

Despite the heat, I decided to turn the oven on and make stuffed squash. 

I scooped out the insides of the squash, and saved what I scooped out.

I sautéed together some garlic, onion, habanero pepper, tomatoes, the insides of the squash and black beans, and then added the veggies to cooked quinoa. I then placed the mixture inside the hollowed out squashes. 

I cooked them at 400 degrees for about about 30 minutes, until the squash was tender. I then sprinkled some Daiya cheese on top and popped them back in the oven for about 10 more minutes.

I served the stuffed squash over beds of sautéed kale. This was a really delicious meal! I'm looking forward going back to the farmers' market next weekend to get more squash to experiment with!

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