Stuffed Quinoa Squash
This stuffed squash came out great using quinoa instead of rice. I was always worried to try it, but I’m glad I did because there is not a very noticeable difference. This was a simple stuffed squash that is originally a Lebanese stuffed squash.
½ Cup quinoa
¼ lb ground beef
1 small onion
Scoop the inside of the squash out and save the insides for squash hummus or breakfast fritters (there is a special tool for coring that can be found at middle eastern stores). Mix all together in a bowl, then stuff the squash 3/4 full.
Pour water to cover and tomato paste or use tomato sauce and 1 tsp salt. Boil for about 30 minutes or until the squash is tender.
That is a very simple version. Parsley, mint or other Herbs and spices and tomato could be added to the mixture or sautéed garlic to the boiling water when it’s almost ready.