How cute are they?
This is a little twist to the Thyme Quinoa stuffed Acorn Squash recipe I made in October. These are perfect for when you’re hosting for the holidays and need something small to keep your guests steady until dinner time.
I’ve made two easy ways to serve the baby squash to play up their shape and presentation.
Recipe for Quinoa mushroom-herb stuffed Baby Squash
Ingredients:
1 package assorted baby squash, save zucchini for 2nd dish1 cup cooked quinoa
4 large mushrooms, chopped
1 clove garlic, minced
1 tbsp. earth balance butter
handful sunflower seed
1 tbsp Italian seasoning
salt and pepper, to taste
Steps:
Preheat oven to 350 degrees.
In a medium high skillet, saute butter, garlic and mushroom until slightly translucent. Add quinoa, sunflower seeds, seasoning and stir for additional 2-3 minutes. Set aside.
Slice the tops of the baby squash. Gently spoon out the center and either discard or add to the mushroom quinoa mixture. Stuff each squash with the quinoa mixture then place the tops back on. On a lightly coated baking pan, place the stuffed squash and bake for about 35-40 minutes or until tender.
Recipe for Rosemary infused Baby Zucchini
Ingredients:
baby zucchini, from assortment package
1 sprig fresh rosemary
1 tbsp almond oil
salt and pepper, to taste
flavored hemp seeds, optional
Steps:
Preheat oven to 350 degrees.
Slice zucchini in half lengthwise.
Detach the leaves off the rosemary sprig. In a small mixing bowl add oil, rosemary, salt and pepper, hemp seeds and toss in zucchini pieces. Place on baking pan and bake for 15-20 minutes or until lightly tender.
Enjoy!
