Stuffed Yellow Squash Boats with Mushroom Duxelles and Quinoa

Yellow summer squash are the perfect vessels for stuffing. Once scooped out, their seedy centers form a tiny boat for a delicious filling. In this recipe, finely chopped mushrooms are sautéed with butter and shallot to create a riff on classic French mushroom duxelles. Folded into fluffy quinoa, the stuffing is rich, earthy and satisfying.

Topped with melted Parmesan cheese and fresh basil, these stuffed squash boats make a beautiful vegetarian main dish or a hearty side. They’re gluten-free and packed with flavor, perfect for a summer dinner.

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Ingredients

3 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

0.25 cup QuinoaView ingredient guideLike ingredientDislike ingredient

4 ounce MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 bunch BasilView ingredient guideLike ingredientDislike ingredient

2 ounce Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 sprig ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Halve the squashes lengthwise, then scoop out the seedy area with a spoon. Place on a lightly oiled baking sheet and toss with 1 tablespoon olive oil, salt and pepper. Roast cut side down for 20-25 minutes until soft and golden.
2. While squash roasts, bring 1 cup water and the stock concentrate to a boil in a small pot. Add quinoa, cover and simmer for 15 minutes.
3. Finely chop mushroom caps and stems. Mince shallot and garlic. Halve, seed and finely dice tomatoes. Strip thyme leaves and chop.
4. Heat 1 tablespoon butter in a large pan over medium heat. Add shallot and cook 2-3 minutes until soft. Add 1 tablespoon olive oil, mushrooms, tomato and thyme. Cook 5-6 minutes until very soft. Add garlic and cook 30 seconds. Season with salt and pepper.
5. Add cooked quinoa to the pan and toss to combine. Season with salt and pepper.
6. Remove squash from oven. Stuff with quinoa mixture. Heat broiler to high. Sprinkle squash with Parmesan cheese and broil until cheese is melted and golden.
7. Chop basil. Plate remaining quinoa mixture. Place squash boats on top and sprinkle with basil. Serve.

Recipe Tips

FAQ

Can I use other types of squash?

Yes, zucchini or other summer squash work well. Adjust roasting time if needed.

Can I make this dish ahead of time?

You can prepare the filling and roast the squash in advance. Assemble and broil just before serving.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.