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For a tasty stuffed yellow squash, gather these key 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 You can enhance the dish by adding: - Diced bell peppers for crunch - Chopped onions for sweetness - Fresh herbs like basil or parsley - A squeeze of lime juice for brightness Make sure you have these tools ready: - A sharp knife for slicing the squash - A spoon for scooping out the seeds - A baking dish to hold the squash halves - A medium saucepan for cooking quinoa - A mixing bowl for combining the filling - Aluminum foil for covering the dish while baking Having all these ingredients and tools will make your cooking process smooth and enjoyable. The stuffed yellow squash is a great way to explore new flavors and impress your family and friends. For the full recipe, check out the instructions in the next section. Start by preheating your oven to 375°F (190°C). This step is key for perfect cooking. Next, take your medium yellow squash and slice them in half lengthwise. Use a spoon to scoop out the seeds. This creates hollow boats for your filling. Place the squash halves cut side up in a baking dish. Make sure they sit nicely without tipping over. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring this mixture to a rolling boil. Then, reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. You want the quinoa to be fluffy and the liquid fully absorbed. Once done, transfer the cooked quinoa to a mixing bowl. Add 1 cup of halved cherry tomatoes, 1 cup of black beans, and 1 cup of corn kernels. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Mix well and season with salt and pepper to taste. Don't forget to add half of the shredded cheese! Now, it's time to fill the squash. Use a spoon to carefully pack the quinoa mixture into each squash half. Let the filling mound slightly above the edges. Drizzle 2 tablespoons of olive oil over the stuffed squash to keep them moist. Cover your baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and sprinkle the remaining shredded cheese on top. Return the dish to the oven and bake uncovered for another 10 minutes. You want the cheese to be melted and bubbling. Check that the squash is tender. Once baked, let the stuffed squash cool slightly. Garnish with fresh cilantro before serving. For the full recipe, check above. Start by washing the yellow squash. Use a sharp knife to slice each squash in half lengthwise. Hold the squash steady on a cutting board. Cut carefully to avoid injury. Once halved, use a spoon to scoop out the seeds. Aim for a depth of about half an inch. This gives you enough space for the filling. To boost the taste of your stuffed squash, use spices. I recommend cumin, smoked paprika, garlic powder, and onion powder. Each adds a unique flavor profile. You can also try fresh herbs like basil or oregano for a fresh touch. Don’t forget salt and pepper. These basics elevate the overall taste of your dish. Cooking times are key for tender squash. Start baking the squash covered for 25 minutes at 375°F (190°C). This helps the squash cook evenly. After that, remove the foil and add cheese. Bake uncovered for an additional 10 minutes. This step will melt the cheese and finish cooking the squash. Check with a fork to see if it’s tender. Enjoy your delicious stuffed yellow squash! {{image_4}} You can easily make stuffed yellow squash vegetarian or vegan. For a vegetarian twist, use cheese made from dairy. If you want it vegan, swap the cheese for a dairy-free version. Nutritional yeast can give a cheesy flavor without dairy. You can also add more veggies like spinach or bell peppers. These choices keep the dish fresh and healthy. For protein, consider using ground turkey or tofu. Ground turkey adds a savory taste. Just brown it in a pan before mixing it with the other filling ingredients. If you prefer tofu, use firm tofu for a nice texture. Crumble it into the mixture after pressing out excess water. Both options make your meal hearty and satisfying. To keep this dish gluten-free, check your seasonings. Most spices are gluten-free, but always verify the labels. If you want to add breadcrumbs, use gluten-free options instead. Quinoa is already gluten-free and makes a great base. These simple swaps ensure everyone can enjoy this tasty meal. For the complete recipe, refer to the Full Recipe section. Store leftover stuffed squash in an airtight container. Make sure it cools down first. Keep it in the fridge for up to three days. This helps maintain the flavor and texture. You can also wrap them tightly in plastic wrap if you prefer. To reheat, place the stuffed squash in the oven. Set it to 350°F (175°C). Heat for about 15-20 minutes. You can also use the microwave. Just heat on medium for 2-3 minutes. Cover it with a damp paper towel to keep it moist. If you want to save stuffed squash for later, freezing is a great option. First, let the squash cool completely. Wrap each piece in plastic wrap tightly. Then, place the wrapped squash in a freezer bag. This keeps out air and prevents freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. You can prepare Stuffed Yellow Squash in advance. First, follow the recipe to the point of filling the squash. Then, cover the dish with foil and refrigerate it. This keeps the flavors fresh. When you are ready to eat, just bake it. You may need to add a few extra minutes to the cooking time. Absolutely! You can mix and match vegetables in the stuffing. Some great options are bell peppers, zucchini, or mushrooms. Just make sure to chop them finely. This way, they cook evenly. You can also add spinach or kale for more nutrition. Feel free to be creative! Stuffed squash pairs well with many sides. A fresh garden salad adds crunch and color. You can also serve it with a side of rice or quinoa. For a heartier meal, try garlic bread or roasted vegetables. These sides complement the flavors of the stuffed squash nicely. You can check the squash by poking it with a fork. If it goes in easily, the squash is done. The cheese on top should be golden and bubbly. The squash should feel tender but not mushy. If it's still firm, give it a few extra minutes in the oven. - 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 You can add a splash of lime juice for zest. Chopped bell peppers or jalapeños can boost the heat. For a kick, include a pinch of cayenne pepper. Don't forget to use fresh herbs like parsley or basil for a fresh taste. You will need: - A sharp knife for cutting - A spoon for scooping out seeds - A medium saucepan for cooking quinoa - A mixing bowl for combining the filling - A baking dish for cooking the stuffed squash - Aluminum foil to cover the dish during baking Stuffed yellow squash is a tasty dish that anyone can love. We covered the main and optional ingredients, tools you'll need, and step-by-step instructions to make them. We also shared tips to enhance flavor and variations to suit different diets. Finally, we discussed how to store leftovers and answered common questions. With this guide, you can enjoy cooking stuffed squash with ease. Get ready to create a delicious meal that fits your taste!

Stuffed Yellow Squash

Discover the delicious world of Stuffed Yellow Squash Delight, a nutritious and vibrant dish perfect for any meal! Packed with quinoa, black beans, and topped with melted cheese, these colorful squash boats are as good for the eyes as they are for the taste buds. Ready in just 50 minutes, this recipe is a fantastic way to enjoy healthy eating. Click through to explore the full recipe and impress your family and friends!
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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) to prepare for baking.

    Carefully slice each yellow squash in half lengthwise. Use a spoon to scoop out the seeds and create hollow boats. Arrange the squash halves cut side up in a baking dish.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a rolling boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes, or until the quinoa is fluffy and the broth has been fully absorbed.

        In a spacious mixing bowl, combine the cooked quinoa with the halved cherry tomatoes, black beans, corn, cumin, smoked paprika, garlic powder, onion powder, and half of the shredded cheese. Season the mixture generously with salt and freshly ground pepper to taste.

          Use a spoon to carefully fill each hollowed yellow squash half with the quinoa mixture, packing it in firmly and allowing the filling to mound slightly above the edges.

            Drizzle olive oil evenly over the stuffed squash, ensuring they are coated. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes to allow the flavors to meld and the squash to cook through.

              After 25 minutes, carefully remove the foil from the baking dish. Sprinkle the remaining shredded cheese over the tops of the stuffed squash. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is bubbling and melted, and the squash is tender to the touch.

                Once baked, remove the dish from the oven and let the stuffed squash cool slightly for safe handling. Garnish generously with chopped fresh cilantro before serving for a vibrant touch.

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

                    - Presentation Tips: Serve the stuffed squash on a beautiful platter, allowing each vibrant yellow half to shine. Add an extra sprinkle of cilantro for color and a small serving bowl of avocado or salsa on the side for a refreshing complement.