Ingredients

The following ingredients have 5 Servings
  • 2 medium to large Zucchini
  • 2 medium to large Yellow Squash
  • 1-2 Tbs EVOO
  • Pinch of Salt
  • Pinch of Pepper
  • 1/2 cup uncooked Quinoa
  • 1 Tbs Shallots finely chopped
  • 1/2 cup Sun-Dried Tomato Pesto

Instruction

  • Cook Quinoa as directed on package, I used Ancient Harvest brand so cooking time on this recipe reflects that.
  • While Quinoa is cooking prepare the rest
  • Preheat oven to 425 degrees
  • Cut ends off of Zucchini and Squash, then cut lengthwise in half, and scoop out the seeds in the center
  • Rub Zucchini and Squash with EVOO and sprinkle with Salt and Pepper
  • Place on a baking sheet and bake 7 minutes on each side
  • When Quinoa is fully cooked add Shallots, Sun-Dried Tomatoes, and mix well
  • Stuff the Quinoa into the hollowed out part of Zucchini, Squash, and serve
  • Enjoy!