Stuffed Summer Squash

paleo Stuffed Summer Squash recipe

Meatless Monday is a concept that has been gaining popularity over the past decade. The idea is that skipping meat on Mondays will improve our health and the health of the planet.

I hadn’t jumped on board the Meatless Monday train yet, since I figured the 18 years that I spent as a vegetarian would cover me for a lifetime of Mondays 🙂 But enough of you have written me with requests for Meatless Monday recipes, so here we are. Welcome to my very first Meatless Monday recipe post…

My main criteria for a Meatless Monday recipe is that is HAS to be filling and satisfying. I don’t want to sit down to a wimpy salad or a pile of veggies on Monday, when I’m hungry after a long day. No thanks! (Not to mention the complaints that my growing, active kids and weight-lifting hubby would have at the sight of a light, veggies-only dish!)

This Stuffed Summer Squash is hearty, flavorful and satisfying…even without the meat!

Stuffed Summer Squash
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 3

  • 3 yellow summer squash
  • sea salt
  • black pepper
  • 1 Tablespoons olive oil
  • 1 leek, diced
  • 1 cup mushrooms, diced
  • 1 teaspoon fresh thyme
  • 1 Tablespoon tomato paste
  • ¼ cup dry white wine
  • ½ cup quinoa, cooked
  • ¼ cup fresh basil, minced
INSTRUCTIONS

  1. Preheat the oven to 400 degrees F. Halve the squash lengthwise and scrape out the seeds. Lightly rub both sides of each squash half with olive oil and sprinkle with sea salt and black pepper. Place, cut side down, on a baking sheet. Roast for 10-15 minutes, until tender. Gently remove the tender center of each squash, leaving the skins intact. Chop the removed squash flesh and set aside. Line the squash halves, hollow side up, back onto the baking sheet.
  2. Place a skillet over medium heat. Add the olive oil and diced leek. Cook, stirring often, for 4 minutes. Add the diced mushroom, fresh thyme and tomato paste. Cook for another 4 minutes. Deglaze the skillet with the wine, cooking for an additional 3 minutes.
  3. Remove the skillet from the heat. Stir in the cooked quinoa, fresh basil and reserved, chopped squash flesh. Fill the squash skins with the quinoa mixture. Place back in the preheated oven for 15 minutes. Enjoy!
NUTRITION

Calories: 163     Fat: 3g     Carbohydrates: 25g     Sugar: 2g     Sodium: 15mg     Fiber: 3g     Protein: 6g    

 

paleo Stuffed Summer Squash recipe

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