Stuffed Squash

At last Saturday’s farmers market, I found some round squash. The farmer described them as being similar to zucchini in texture and flavor. Since I hadn’t had them before, I thought I’d give them a shot.

Their full, round shape and flat bottoms make them perfect for stuffing. It’s been quite warm, so I decided to use a light and summery quinoa mixture.

First, I scooped out the middles, creating hollows in which to stuff the stuffing.

Next, I stuffed them with a mixture of the sauteed middles, cooked quinoa, Pure Luck feta , tomatoes, toasted almonds, fresh parley and mint.

Then I baked them until they browned a bit.

I think they turned out really well for a dish thrown together on the fly, and I’ll probably make them again, or at least a variation. Next time, I might add more fresh herbs—their flavor, especially the mint’s, got a little dulled with the cooking.

The squash themselves did taste a lot like zucchini, juicy and buttery, but has slightly more bite to them. Overall, the dish tasted really fresh and summery. Aside from having to brown them in a hot oven, they’re a great hot-night dinner.

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