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Ingredients
- 1 garlic clove
- 2 tsp cumin
- 1/2 tsp dried oregano
- 1 small tomato diced
- 2 ears of corn, kernels removed (used frozen corn)
- 1/2 cup vegetable broth
- 11/2 cups cooked quinoa
- little bit of hot sauce
- Salt and Pepper
- 3/4 cup crumbled cheese (feta or goat cheese)
- 1/4 cup chopped cilantro
Details
Servings 4
Preparation time 30mins
Preparation
Step 1
Preheat oven to 350 degrees
Hollow out squash, slice stem off, scoop out most of the insides. need 1/4 inch shell remaining. Discard seeds but reserve squash insides. Place squash in baking pan.
Heat oil in skillet, add onion and garlic. Cook until softened, about 5 min. Stir in cumin and oregano. Cook one minute more. Add reserved squash insides, tomato and corn. Saute for 3 moin. Stir in broth, quinoa, hot sauce. Cook until most of the liquid has evaporated. Remove from heat and stir in cheese, salt and pepper.
Put filling in squash, pour 1/4 cup of water in bottom of baking dish, cover dish with foil paper. Bake for 20 minutes
Top with cilantro and remaining cheese.
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