Day 19 - Quinoa Stuffed Squash

Qunioa is an ancient grain.  Well, actually it is not a grain at all.  It is a seed that we cook like a grain.  Quinoa is higher in both protein and fat than wheat.  You can find it in most markets, in the rice aisle.  Qinoa comes in both white and red varieties.  As far as I can tell,other than the color, there is no difference between the red and white varieties.  And best of all, Quinoa is an excellent scrabble word.


This past weekend, I took the whole family to Great Country Farms (www.greatcoutryfarms.com) for Blackberry picking.  The blackberries have been fantastic this year, and we wanted a couple more quarts before the season ends. Becca and I love bringing folks out that have never been to the Farm, and this time we brought the parents of one of our 15 year old's friends.  They loved the place (how can you not, it is a slice of heaven on earth), picked several quarts of blackberries, some peaches and some cherry tomatoes.  


While we were there, we got to spend some time with Farmer Kate.  The folks at GCF have just been wonderful with this blog, putting links on the weekly CSA newsletter.  Without their publicity, the only people reading this would have the same last name that I have.  I really am grateful.  I told Kate about some of the recipes I have planned, and in this week's newsletter, Kate publicized a Quinoa stuffed squash that I plan to make.  So that I don't make a liar out of Kate, here is my version of Quinoa Stuffed Squash.


Quinoa Stuffed Squash


3 or 4 Zucchini, yellow squash or yellow zucchini
1 lb ground pork
1 cup finely chopped onion
1/2 cup grated carrot
1/4 cup pine nuts well toasted
2 cloves garlic crushed or very finely minced
1 cup cooked Quinoa
1 14 oz can of diced tomatoes
2 T fresh Basil finely chopped
1/2 Cup freshly grated parmesan cheese
salt and pepper to taste 


Slice the squash in half and scoop out the seeds.  Mix all of the other ingredients together in a large bowl until well incorporated.  Fill the scooped out squash with the stuffing mix.  Cook in a 375 degree oven until the filling is cooked, and the squash is soft enough to prick with a fork. (about 35-45 minutes).


Reviews:  I haven't actually made this yet, but when I do, I'll change the post to add reviews.