So we had an epic storm here on Friday that was the craziest thing that has happened to Seattle in the 36 years of my life. There was Thunder and lightning and rain that created rivers down the hill we live on. Lightning hit the tree in my sisters neighbors yard and it caught on fire. This is hard core weather drama for Seattleites as this comes on the heels of months of unnaturally hot dry weather for us. But what the storm did besides freak us out a little was water our dry gardens and cool things down for the last few days. In fact it has been cool enough that I thought to crank my oven on and roast something.

Sausage and Quinoa Stuffed Squash

Since squash is growing rampant and insane in our part of the country, including my back yard, I thought it only fitting that I give you some ideas on how you could use it up- because once those plants start producing it is hard to keep up! This recipe could be used with any kind of summer squash from these yellow sunburst, to patty pans, zucchini and crook necks- just get creative with your stuffing technique!

Sausage and Quinoa Stuffed Squash

And the stuffing for this recipe is made up of spicy Italian sausage (but you can use mild if you prefer) and instead of breadcrumbs, I added some cooked quinoa which not only helped hold everything together but gave the stuffing an awesome little crunch. Fresh herbs and lots of sautted onions completed the flavorful stuffing which combined with the mild roasted squash for an excellent healthy dinner. Plus it is SO filling that even Pete could only manage seconds. Plus it was the ultimate compliment when Pete (who avoids leftovers like they are the plague) asked to take the remaining squash to work for lunch the next day.

Sausage and Quinoa Stuffed Squash

Recipe: Sausage and Quinoa Stuffed Roast Squash

Ingredients

  • 6 large pattypan squash or other summer squash
  • ½ pound spicy Italian Sausage
  • 1 tablespoon olive oil
  • ½ yellow onion, small diced
  • 1 cup cooked quinoa
  • ¼ cup minced flat leaf parsley
  • kosher salt
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large pan, cook the sausage over medium heat, breaking it up with a wooden spoon until lightly browned and cooked through- about 5 minutes. Transfer the sausage to a small bowl and set aside.
  3. Add the olive oil and the onion to the pan and cook until the onions are lightly browned and soft, about 5 minutes. Add the onions to the sausage and then add the cooked quinoa and the minced parsley, mix well. Season to taste with kosher salt.
  4. Use a sharp knife to cut around the top of the squash, and then again to make a circular cut in the top of the squash flesh. Use a spoon to hollow out the center of the squash, discarding the center or saving it for another purpose.
  5. When the squash are completely hollowed out, sprinkle them with kosher salt and generously stuff the center of the squash with the stuffing. Transfer them to a baking dish and add the tops to the squash. Drizzle them with olive oil and put the pan in the oven to bake.
  6. Bake the Squash for 45-50 minutes until the squash is golden and tender. Serve hot.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

 

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Categorized: Dinner
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So we had an epic storm here on Friday that was the craziest thing that has happened to Seattle in the 36 years of my life. There was Thunder and lightning and rain that created rivers down the hill we live on. Lightning hit the tree in my sisters neighbors yard and it caught on fire. This is hard core weather drama for Seattleites as this comes on the heels of months of unnaturally hot dry weather for us. But what the storm did besides freak us out a little was water our dry gardens and cool things down for the last few days. In fact it has been cool enough that I thought to crank my oven on and roast something.

Sausage and Quinoa Stuffed Squash

Since squash is growing rampant and insane in our part of the country, including my back yard, I thought it only fitting that I give you some ideas on how you could use it up- because once those plants start producing it is hard to keep up! This recipe could be used with any kind of summer squash from these yellow sunburst, to patty pans, zucchini and crook necks- just get creative with your stuffing technique!

Sausage and Quinoa Stuffed Squash

And the stuffing for this recipe is made up of spicy Italian sausage (but you can use mild if you prefer) and instead of breadcrumbs, I added some cooked quinoa which not only helped hold everything together but gave the stuffing an awesome little crunch. Fresh herbs and lots of sautted onions completed the flavorful stuffing which combined with the mild roasted squash for an excellent healthy dinner. Plus it is SO filling that even Pete could only manage seconds. Plus it was the ultimate compliment when Pete (who avoids leftovers like they are the plague) asked to take the remaining squash to work for lunch the next day.

Sausage and Quinoa Stuffed Squash

Recipe: Sausage and Quinoa Stuffed Roast Squash

Ingredients

  • 6 large pattypan squash or other summer squash
  • ½ pound spicy Italian Sausage
  • 1 tablespoon olive oil
  • ½ yellow onion, small diced
  • 1 cup cooked quinoa
  • ¼ cup minced flat leaf parsley
  • kosher salt
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large pan, cook the sausage over medium heat, breaking it up with a wooden spoon until lightly browned and cooked through- about 5 minutes. Transfer the sausage to a small bowl and set aside.
  3. Add the olive oil and the onion to the pan and cook until the onions are lightly browned and soft, about 5 minutes. Add the onions to the sausage and then add the cooked quinoa and the minced parsley, mix well. Season to taste with kosher salt.
  4. Use a sharp knife to cut around the top of the squash, and then again to make a circular cut in the top of the squash flesh. Use a spoon to hollow out the center of the squash, discarding the center or saving it for another purpose.
  5. When the squash are completely hollowed out, sprinkle them with kosher salt and generously stuff the center of the squash with the stuffing. Transfer them to a baking dish and add the tops to the squash. Drizzle them with olive oil and put the pan in the oven to bake.
  6. Bake the Squash for 45-50 minutes until the squash is golden and tender. Serve hot.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

 

Recipe by Heather Christo (http://heatherchristo.com)