Baked St￭ Yellow Squash Boats

Ingredients

• 4 medium yellow squashes, ideally about 6 to 8 inches long for the best stuffing capacity
• 1 tablespoon olive oil, preferably extra virgin for its rich flavor
• Salt and pepper, to taste
• 1 cup cooked quinoa (or rice for a different texture)
• 1 cup diced bell peppers (any color)
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 cup shredded mozzarella cheese (or vegan cheese for a dairy-free option)
• 1/4 cup breadcrumbs (gluten-free if necessary)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Wash the yellow squashes thoroughly under running water. Slice them in half lengthwise and scoop out the seeds with a spoon to create boats.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until soft and translucent (about 3-4 minutes).
4. Stir in the diced bell peppers and tomatoes, cooking for an additional 3-4 minutes until the vegetables start to soften.
5. Add the cooked quinoa, Italian seasoning, and paprika to the skillet. Mix well and cook for 2-3 minutes.
6. Remove the skillet from heat and stir in half of the shredded mozzarella cheese until melted and well incorporated into the filling.
7. Stuff each yellow squash half with the quinoa mixture, pressing down gently to pack it in tightly.
8. Sprinkle the tops with the remaining mozzarella cheese and breadcrumbs.
9. Place the st￭ squash on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the tops are golden brown.
10. Once baked, remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.