Written by: Emma – Our in-house AASDN-Certified Nutrition Specialist
Made using ingredients from the Chef Box Delivered June 11 2015
Summer Squash vessels for a whole lotta goodness…
Patty Pan Squash
Zucchini Squash
Lemon
Lemon Basil
Red Pepper
Sweet Candy Onions
Zucchini
Quinoa
Vegetable Stock
Parmesan Cheese
Oil
Got it? Make it!
Not only does eating seasonably force you to eat a variety of produce throughout the year, but the natural cycle of produce is perfectly designed to support our health!
Ingredients:
4 patty pan squash
2 large zucchini
1 red pepper, diced
1/4 cup sweet candy onion, chopped
1/4 cup lemon basil, chopped
1 lemon, cut in quarters
1/2 cup quinoa, cooked in vegetable stock
parmesan cheese to top
oil
Recipe:
Preheat oven to 350F.
Cut stems off patty pan squash and carve a bowl into the flesh. Keep or discard the insides.
Cut zucchini length-wise and carve boats into them. Keep or discard insides.
Cover the squash completely in oil and juice from 1/2 a lemon.
Place on a baking sheet.
In a large pot, add 1 TBS oil and the onion and peppers. Cook until onion begins to brown.
Add the cooked quinoa and juice from the other 1/2 of the lemon. Cook until flavors have mixed.
Fill the squash bowls and boats with the quinoa mixture.
Cook for 20 minutes, or until squash is soft enough to eat.
Top with parmesan and continue to cook another 2-3 minutes.
Serve!
