Stuffed Summer Squash with Quinoa, Chard, and Sun-Dried Tomatoes Recipe
These flavor-packed Mediterranean-style stuffed summer squash are excellent as a hearty side dish or a light meal. Get the recipe!
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Cooking tools:
- Melon baller
- Baking pan
- Parchment paper
- Oven
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Pastry brush
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Zip-top bag
- Kitchen shears
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
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