Take advantage of fresh summer produce and make this delicious Vegetarian Quinoa and Sausage Stuffed Summer Squash!
Topping my list of favorite things in my new city is the Dallas Farmers Market. It’s a year round market with two buildings. The Market is open all week, and it’s home to fun shops and delicious restaurants that I’m slowly eating my way through. The Shed is only open weekends, and it’s filled with local farmers selling fresh produce, as well as vendors selling food and artisan made products.
The Farmers Market is within walking distance from my apartment, so I try to get there every weekend although it’s not always possible. It has been amazing to see the selection change as produce comes into season. The first time I went it was slim pickings, but now the tables are packed with all sorts of tempting veggies.
Right now, zucchini and summer squash are filling every table, and they were so bright and colorful that I had to pick some up!
This Vegetarian Quinoa and Sausage Stuffed Summer Squash recipe shows off those pattypans to their best. It’s colorful and delicious way to use up squash or zucchini from your garden or the farmers market.
The squash is stuffed with an Italian-inspired quinoa and sausage filling that’s super tasty and easy to make. It’s a simple combination of quinoa, fresh sauteed veggies, vegetarian sausage (feel free to sub your fave variety, just make sure to precook them), and a little cheese. Yum!
I served this Vegetarian Quinoa and Sausage Stuffed Summer Squash sprinkled with a little Parmesan cheese and a side of marinara sauce for dipping. Everything’s better with a little dipping sauce, isn’t it?
Have fun customizing this easy stuffed veggie recipe with your favorite ingredients. I’m thinking olives and feta cheese would be super tasty additions myself! You could also vary the type of squash between zucchini, summer squash (the yellow ones), pattypans, and more.
However you customize it, this Vegetarian Quinoa and Sausage Stuffed Summer Squash is a recipe you are going to want to make all summer long!
- 1/2 cup quinoa
- 1 cup vegetable broth
- 6 medium summer squash or zucchini
- 1 tbsp. extra virgin olive oil
- 1 small onion, diced
- 1/2 tsp. crushed red pepper flakes
- 2 vegetarian Italian sausages, chopped
- 2 cloves garlic, minced
- 1 cup grape tomatoes, quartered
- 1/4 cup chopped basil, plus additional for serving
- 1 cup shredded Mozzarella cheese
- Parmesan cheese
- Marinara sauce
- salt and pepper
- Preheat oven to 375 degrees.
- Combine quinoa and broth in a small pot.
- Bring to a boil, then reduce heat to low.
- Cover pot and cook until quinoa is tender, about 15 to 20 minutes. Set aside.
- While quinoa is cooking, slice the top third off the squash. Tip: if the squash will not sit flat without tipping over, cut a thin slice off the bottom, too.
- Scoop out insides of squash, leaving a 1/4-inch shell.
- Roughly chop the squash you just scooped out, discarding anything that's very seedy. Set aside.
- Heat olive oil in a large skillet over medium high heat.
- Add onion and crushed red pepper flakes to oil and saute until onion begins to brown.
- Stir in chopped squash and cooked until it begins to brown.
- Mix in chopped Italian sausage and cook until heated through, about 2 minutes.
- Add garlic to mixture and cook just until fragrant, about 30 seconds to 1 minute, stirring constantly.
- Stir in grape tomatoes and cook until slightly softened.
- Remove mixture from heat, then stir in quinoa and basil.
- Season to taste with salt and pepper.
- Let mixture cook for a few minutes, then stir in mozzarella.
- Place the squash shells in a 9 x 13-inch baking pan.
- Sprinkle the shells generously with salt and pepper.
- Fill the squash shells with the quinoa mixture.
- Add 1/2 cup water to the bottom of the baking pan.
- Cover the pan with tinfoil, then bake until the squash is tender, about 30 minutes.
- Serve the stuffed squash hot, sprinkled with Parmesan cheese and basil, with a side of warm marinara sauce. Enjoy!
Make this recipe vegan by using vegan sausage and cheese.
I’m linking up with I Heart Naptime.