Stuffed Summer Squash with Quinoa, Chard, and Sun-Dried Tomatoes

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  • Makes 8 stuffed squash halves
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Filled with a mouthwatering medley of veggies, nuts, and herbs, these Mediterranean-style stuffed summer squash are excellent as a hearty side dish or a light meal served with a salad. They’re also a great way to use up squash that grew bigger than you meant them to! The tasty quinoa filling comprises earthy chard (or spinach) and the peppery lift of fresh basil. Tangy sun-dried tomatoes and briny olives add brightness, while pine nuts and oil-free hummus add rich, creamy flavor. To serve, spoon hummus over the top, or if you want to go all out, transfer the remaining hummus to a resealable plastic bag, snip the corner, and pipe it onto the stuffed squash.

Tips

Gluten-free: To make this gluten-free, use coconut aminos or tamari instead of soy sauce.

For more inspiration, check out these tasty ideas:

By Ellen Boeke,

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Ingredients

  • 4 large yellow summer squash (9 oz. each)
  • 3 cups low-sodium vegetable broth or water
  • 1½ cups dry quinoa
  • 3 cups shredded fresh chard or spinach leaves
  • ½ cup thinly sliced spring onions or scallions
  • ½ cup slivered fresh basil
  • ¼ cup chopped toasted pine nuts
  • ¼ cup chopped sun-dried tomatoes (not oil-packed)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons finely chopped pitted Kalamata olives
  • 1 cup oil-free hummus
  • 1 tablespoon coconut aminos or reduced-sodium soy sauce

Instructions

  • Preheat oven to 400°F. Line a 15×10- inch baking pan with parchment paper. Using a grapefruit spoon or melon baller, scoop out seeds from squash. Place squash cut sides down on the prepared baking pan. Bake 10 minutes or until starting to soften.
  • Meanwhile, in a medium saucepan bring broth to boiling; stir in quinoa. Reduce heat. Cover and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat. In a large bowl stir together quinoa and the next seven ingredients (through olives) until chard wilts. Stir in half of the hummus.
  • Remove squash from oven. Turn over. Brush cavities of squash with coconut aminos. Spoon quinoa mixture into squash halves, packing it as tightly as you can. Return to oven. Bake 10 minutes more or until heated through. Spoon remaining hummus over stuffed squash.

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About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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