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- 4 medium yellow squash - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon onion powder - ½ cup shredded cheese (cheddar or Monterey Jack) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped, for garnish Each ingredient plays a key role in making the stuffed yellow squash both tasty and healthy. Yellow squash brings a lovely texture. Quinoa offers protein and fiber, making this dish hearty. Cherry tomatoes add a burst of flavor, while black beans provide more protein. Corn gives sweetness and crunch. Spices like cumin and smoked paprika add warmth. Garlic and onion powders boost flavor without overpowering. Cheese adds creaminess and richness. Olive oil helps in cooking and adds healthy fats. Finally, fresh cilantro garnishes the dish, adding color and freshness. - Baking dish - Medium saucepan - Large mixing bowl - Spoon for scooping Using the right tools makes cooking easier. A baking dish is essential for holding the squash. A medium saucepan cooks the quinoa well. A large bowl mixes all the filling ingredients easily. A spoon helps scoop out the squash and fill it up. You can find most of these tools in any kitchen. They help you make this dish quick and fun! For a full guide, check the Full Recipe. 1. Preheat your oven to 375°F (190°C). This helps the squash cook evenly. 2. Slice the yellow squash in half lengthwise. Use a spoon to scoop out the seeds. This creates little boats. Place them cut side up in a baking dish. 3. In a medium saucepan, add 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring this mixture to a boil. Then, lower the heat to low and cover it. Cook for about 15 minutes. The quinoa should be fluffy and the broth should be absorbed. 1. In a large bowl, mix the cooked quinoa, halved cherry tomatoes, rinsed black beans, corn, cumin, smoked paprika, garlic powder, onion powder, and half of the shredded cheese. 2. Season this mixture with salt and pepper to taste. 3. Spoon this tasty filling into the hollowed-out yellow squash halves. Make sure to pack it well and mound it slightly on top. 4. Drizzle olive oil over the stuffed squash. Cover the baking dish with foil. Bake for 25 minutes. 5. After that, remove the foil. Sprinkle the remaining shredded cheese on top of the squash. Bake for an additional 10 minutes. The cheese should melt and the squash should be tender. 1. Remove the stuffed squash from the oven and let it cool slightly. 2. Garnish with chopped fresh cilantro before serving. This adds a nice touch and flavor. - Perfectly cook quinoa: Rinse your quinoa well to remove any bitter taste. Use two cups of vegetable broth for each cup of quinoa. Bring it to a boil, then lower the heat and cover. Cook for about 15 minutes until fluffy. Fluff it with a fork for the best texture. - Tips for cutting squash: Use a sharp knife to cut the squash. Slice it in half lengthwise. Scoop out the seeds gently with a spoon. This creates a nice boat for your filling. Always cut on a stable surface to prevent slips. - Suggestions for spices and seasonings: For a punch of flavor, use cumin and smoked paprika. Garlic and onion powder add depth too. Feel free to adjust the spices to your liking. If you want more heat, add chili powder or red pepper flakes. - Adding protein options: You can add cooked ground turkey, chicken, or beef for extra protein. If you want a vegetarian option, try adding lentils or tofu. These choices make the dish heartier and more filling. - What to serve with stuffed squash: Stuffed yellow squash pairs well with a fresh salad. A side of rice or quinoa also works great. Think about adding a dollop of yogurt or sour cream for creaminess. - Ideal accompaniments for a well-rounded meal: Consider serving a light soup, like tomato basil. Grilled vegetables or crusty bread can also round out your plate. These sides will balance the meal and add more flavors. {{image_2}} You can easily adapt stuffed yellow squash to fit your diet. For a gluten-free version, skip any gluten-containing ingredients. The recipe mostly uses quinoa, which is naturally gluten-free. You can also use gluten-free breadcrumbs if you want some crunch. If you follow a vegan diet, swap cheese for a plant-based alternative. Nutritional yeast can add a cheesy flavor without dairy. Use vegetable broth to cook the quinoa and ensure all filling ingredients are vegan-friendly. Feel free to change up the filling ingredients. Instead of black beans, try chickpeas or lentils for a new texture. You can also use other veggies, like zucchini or bell peppers. They add color and flavor, making your dish unique. When it comes to cheese, cheddar or Monterey Jack works well. But you can also use feta or goat cheese for a tangy twist. Each cheese brings its own flavor, so don’t be afraid to experiment! Preparing stuffed yellow squash in advance can save you time. You can cook the quinoa and mix the filling a day ahead. Just keep it in the fridge until you are ready to stuff the squash. If you want to freeze stuffed squash, let it cool completely. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. When you're ready, thaw them overnight in the fridge before baking. This way, you have a quick meal ready to go! After enjoying stuffed yellow squash, you might have some leftovers. To keep them fresh, store them in an airtight container in the fridge. Make sure the squash is completely cool before sealing. This helps prevent moisture buildup. When you want to reheat, place it in the microwave or oven. If using the oven, cover it with foil to avoid drying out. If you want to save stuffed squash for later, freezing is a great option. First, let the squash cool completely. Wrap each piece tightly in plastic wrap or foil. Then, place them in a freezer-safe bag or container. This will help keep them fresh for about three months. To thaw, move the squash to the fridge overnight. Reheat it in the oven until warmed through, about 20 minutes at 350°F (175°C). Stuffed yellow squash lasts about 4 to 5 days in the fridge. Always check for signs of spoilage before eating. Look for any strange smells or changes in color. If the texture seems off or slimy, it’s best to toss it. Remember, safe food storage helps you enjoy every bite of your delicious meal! How do I prevent the squash from becoming mushy? To keep your squash firm, don’t overcook it. First, bake it just until tender. You can also scoop out less flesh when making the boats. This helps prevent excess moisture. Can I prepare stuffed squash ahead of time? Yes, you can prepare the stuffed squash ahead. Just stuff the squash and cover it in the fridge. Bake it when you’re ready to eat. This makes for a quick meal! What are the nutritional benefits of stuffed yellow squash? Stuffed yellow squash is low in calories and high in fiber. It’s rich in vitamins A and C. The quinoa adds protein, while beans boost fiber. This dish is healthy and filling. How many calories are in a serving? Each serving has about 250 calories, depending on your cheese choice. This makes it a great option for a light meal or side dish. Can I grill stuffed yellow squash instead of baking? Yes, grilling stuffed squash adds a nice smoky flavor. Just wrap them in foil to keep the filling moist. Grill them over medium heat for about 15-20 minutes. How can I make stuffed squash more flavorful? To enhance flavor, try adding fresh herbs like basil or parsley. You can also mix in some spices, like chili powder or oregano, for an extra kick. Experiment to find your favorite! This blog post covers an easy and tasty recipe for stuffed yellow squash. You learned about fresh ingredients like quinoa, black beans, and spices. I shared clear steps for preparing and baking your dish. Plus, you discovered tips for storing leftovers and meal prep options. In closing, this dish is fun to make and adaptable. You can swap ingredients for your needs. Enjoy cooking and sharing this healthy, colorful meal with friends and family!

Stuffed Yellow Squash

Discover a delicious way to enjoy healthy veggies with this Stuffed Yellow Squash Delight recipe! Learn how to create flavorful quinoa-stuffed yellow squash that’s packed with black beans, corn, and fresh tomatoes. Perfect for a wholesome meal, this dish is easy to prepare and makes a stunning presentation. Click through for the full recipe and step-by-step instructions to impress your family and friends with this vibrant dish!
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Ingredients
  

4 medium yellow squash

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ cup shredded cheese (cheddar or Monterey Jack)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the yellow squash in half lengthwise and scoop out the seeds using a spoon, creating boats. Place the squash halves in a baking dish, cut side up.

      In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until quinoa is fluffy and broth is absorbed.

        In a large bowl, mix the cooked quinoa, cherry tomatoes, black beans, corn, cumin, smoked paprika, garlic powder, onion powder, and half of the shredded cheese. Season the mixture with salt and pepper to taste.

          Spoon the quinoa mixture into the hollowed-out yellow squash halves, packing it well and mounding slightly on top.

            Drizzle olive oil over the stuffed squash and cover the baking dish with foil. Bake for 25 minutes.

              Remove the foil, sprinkle the remaining shredded cheese on top of the stuffed squash, and bake for an additional 10 minutes, until the cheese is melted and the squash is tender.

                Remove from the oven and let cool slightly. Garnish with chopped fresh cilantro before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4