The farmers market may be over here, but I’ve still seen some beautiful summer squash floating around the grocery stores. If you, like me, are not ready to let go of this warm-weather staple, then hold on one last time with this delicious, fall-ready dish. I served it with purple hull peas from the farmers market, but it would be equally delicious with any fresh or cooked legume. I recommend black-eyed peas or pinto beans.
I originally shared this squash recipe at Tasha Does Tulsa, but I thought it would make a great Meatless Monday post, so I beefed quinoa-ed it up with some more photos.
Stuffed Patty Pan Squash
2 patty pan squashes, scrubbed
1 cup of quinoa, rinsed
¼ cup of low-sodium vegetable broth (or more or less to taste)
1 small onion, finely chopped
1/2 massive clove of elephant garlic, minced or pressed (or 1-2 cloves of regular garlic)
1 jalapeno (or other pepper), minced
1 medium tomato, chopped
Nutritional yeast to taste
1. First thing is, of course, to prepare your ingredients (chop, dice, etc.). It will save you a lot of scrambling. Also, marvel at the massiveness of your elephant garlic cloves.
Then preheat that oven to 350 degrees F.
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash however they will fit, cover, and cook for 10 minutes, or until a fork can pierce the tasty thing with little resistance.
Remove the top (I cut a circle and scooped). Use a melon baller or spoon to scoop out the innards of the squash very carefully. Chop or mash the innards and set aside.
3. Meanwhile, fill a small or medium saucepan with the rinsed quinoa and water in a two-to-one ratio. If you cook an entire cup of quinoa, you will have lots of leftovers, but that’s the way I like it. Bring to a boil, and then reduce to a simmer for 10-15 minutes or until all the liquid is absorbed. You can also do this in advance.
4. Heat some vegetable broth in a sauté pan and add the onion, cooking until translucent. Add in the garlic and jalapeno and cook for another minute. Add the squash innards for two minutes, until softened. Add the tomato and between ½ and a whole cup of the cooked quinoa and cook until everything is heated through. Pour in extra vegetable broth a little at a time if the pan gets too dry.
5. Scoop the quinoa-squash mixture into the patty pan shells as full as you’d like. Season to taste with salt and pepper, and sprinkle nutritional yeast on top. Place the squash on a cookie sheet and bake for 15 minutes in the preheated oven, or until squash are heated through.
This is a tasty, deceptively easy meal. You can adapt this for different kinds of squash – acorn would be a good choice. But please, don’t tell me summer is over yet. Let it linger a little longer.
These foods are all heart-healthy and help protect against cancer. They also taste so delicious that I would slap my momma if she lived closer and wouldn’t slap me back.