I got this striped zucchini and these tiny patty pan squash, and they just looked so different and interesting. They deserved to be made into something absolutely extraordinarily fabulous.
Not that stuffing them with quinoa, feta and basil isn’t exactly that, but let’s be real. I could have used tomatoes or peppers or baby eggplant, or even just plain old ordinary squash, and it still would have come out totally delish.
The truth is, I spent almost a whole week trying to figure out how to highlight the cool striping and cute round shape of these bad boys. I’d be at work, imagining some incredibly stylized dish with striped zucchini ribbons draped over a minimalist white dish and patty pan twirling around like tops on a rustic cutting board. It’d be all just so artfully presented.
But really, who wants to eat something like that?
Ingredients (makes about two servings):
- 1/2 cup of quinoa
- 1 cup of water
- 2 medium squash, 1 squash and 2 patty pan, or some similar combination
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 1/4 cup of feta
- 1/4 cup of basil leaves.
Make the Stuffed Squash:
Cook the quinoa in the water over medium heat for about 10 -15 minutes in a covered pot. Stir periodically to make sure that nothing is sticking to the bottom of the pan.
The quinoa will be done when all of the water is absorbed. Remove from the heat and set aside.
Meanwhile, chop the onion and the garlic and cook in the olive oil in a pan over medium heat for about five minutes. While the onion and garlic are cooking, cut the squash in half and scoop out the fleshy insides.
Chop the flesh, add it to the onion and garlic and cook for another five to ten minutes. Remove from heat.
Preheat the oven to 400 degrees.
Chop the basil leaves into ribbons and crumble the feta. Add the quinoa, basil and feta to the vegetables and stir until combined. Stuff the squash with the quinoa-vegetable mixture. I use my hands to pack everything in and give the top a nice rounded edge.
Place the stuffed vegetables onto a baking dish and cook at 400 degrees for about forty minutes, until the tops are golden and the vegetables are soft and cooked through.
Serve warm or at room temperature.