Stuffed Summer Squash Boats
with Mushroom Duxelles, Quinoa, and Parmesan
Stuffed Summer Squash Boats
Tender summer squash filled with savory mushroom duxelles, nutty quinoa, and Parmesan for a light yet satisfying vegetarian dinner.
Ingredients
For 2 servings
- 1 bunch ounce Basil
- 4 ounce Mushrooms
- 2 ounce Parmesan Cheese
- ¼ cup Quinoa
- 2 unit Roma Tomato
- 1 unit Shallot
- 1 sprig Thyme
- 1 unit Veggie Stock Concentrate
- 3 unit Yellow Squash
Additional Ingredients
- 1 tablespoon Butter
- 2 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time45m
Calories543
Protein24g
Carbs48g
Fat32g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free diners, use a plant-based hard cheese or nutritional yeast in place of the Parmesan. For a mushroom-free version, swap in finely chopped eggplant or zucchini for the same hearty, vegetable-forward feel.
What to serve with it
Serve with a crisp green salad or simple tomato-cucumber salad to keep the meal light and fresh. A bowl of chilled fruit or a citrusy sparkling drink also works well alongside the savory, cheesy filling.
