I wanted to share a new recipe we tried this week which is stuffed sunburst squash. I received the sunburst squash from my co-op and was at a loss of what to do with it. So I looked up several new recipes and combined bits and pieces of them to create this allergen-free version. Also, when I pulled them out of the oven I told my sons that we were having "Flying Saucers" for dinner. This generated a lot of excitement!
They turned out to be much better than even I had imagined. The squash was nice and tender, and it was fun to create something new. The recipe is quite flexible, for our version we used cooked red & white quinoa and italian pork sausage. Enjoy!
Stuffed Sunburst Squash
8 sunburst squash
1/2 c. cooked quinoa or brown rice
1 lb. ground beef, turkey or sausage
1/4 c. onion, chopped
1/2 c. zucchini, chopped
1/2 c. tomato, diced
1/4 c. cilantro, chopped
1/2 fresh lime
Preheat oven to 350 degrees. Cook quinoa or rice according to directions. Cook meat of your choice with diced onion. Drain off excess grease. Bring one-inch of water in a large saucepan over med-high heat. Add sunburst squash (stem & blossom removed). Cover and cook for 10 minutes, or until a fork can pierce the skin with little resistance. Drain and slice off the top 1/3 of the squash. Use a melon scoop to scoop out the center seeded section, while being careful not to dig through the bottom. Lightly salt the inside of each sunburst squash.
Mix together the cooked quinoa or rice with the meat, zucchini, tomato and cilantro. Top with fresh lime juice. Stuff the sunburst squash with the meat mixture. Drizzle the bottom of a 9x13 baking dish with olive oil. Add stuffed sunburst squash. Cover with aluminum foil and bake for 15 minutes or until squash are heated through.
They turned out to be much better than even I had imagined. The squash was nice and tender, and it was fun to create something new. The recipe is quite flexible, for our version we used cooked red & white quinoa and italian pork sausage. Enjoy!
Stuffed Sunburst Squash
8 sunburst squash
1/2 c. cooked quinoa or brown rice
1 lb. ground beef, turkey or sausage
1/4 c. onion, chopped
1/2 c. zucchini, chopped
1/2 c. tomato, diced
1/4 c. cilantro, chopped
1/2 fresh lime
Preheat oven to 350 degrees. Cook quinoa or rice according to directions. Cook meat of your choice with diced onion. Drain off excess grease. Bring one-inch of water in a large saucepan over med-high heat. Add sunburst squash (stem & blossom removed). Cover and cook for 10 minutes, or until a fork can pierce the skin with little resistance. Drain and slice off the top 1/3 of the squash. Use a melon scoop to scoop out the center seeded section, while being careful not to dig through the bottom. Lightly salt the inside of each sunburst squash.
Mix together the cooked quinoa or rice with the meat, zucchini, tomato and cilantro. Top with fresh lime juice. Stuff the sunburst squash with the meat mixture. Drizzle the bottom of a 9x13 baking dish with olive oil. Add stuffed sunburst squash. Cover with aluminum foil and bake for 15 minutes or until squash are heated through.
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