Summer Squash with Sausage and Quinoa

Summary

Yield2
Source

My adaptation from a Wegmans recipe

Prep Time1 hours
Recipe TypesLunch & Dinner

Description

This is a good use for summer squash, serve it with grilled sourdough bread drizzled with olive oil and some fresh summer corn. It's perfect match for the Cabernet Franc or the the Cabernet Sauvignon. Enjoy!

Ingredients

  • 2 medium size summer squash split lenghtwise and seeded
  • 6 oz mild sausage, casing removed
  • good olive oil
  • 2 T freshly chopped parsley and rosemary
  • 1⁄2 c Quinoa (can substitue with short grain brown rice)
  • 1⁄4 c a good tart apple
  • 1⁄2 c raisins
  • 1⁄2 c pine nuts, pre toasted
  • 1⁄2 c Grated Parmigiano-Reggiano cheese ( or Romano)
  • 1⁄2 c diced onions

Instructions

Microwave squash flat side down, covered with microwave safe plastic for 7 minutes, or steam over medium heat until slightly tender. Remove and let cool. Rinse quinoa twice using a strainer. (If using rice, have pre cooked rice availlabe. Boil 1 and 1/4 cups of water and pinch of salt; add rinsed quinoa. Bring to boil then simmer on medium heat, stirring often. It takes about 10 min. or until the water is absorbed. The quinoa should be aldente. Brown sausage in a small amount of olive oil, breaking it up as it cooks. Remove and set aside. Add onions to sausage drippings, cook 2 min, add apple, raisins, parsley, rosemary and sausage. Cook 3 minutes. Remove from heat and add quinoa and pine nuts. Fill squash hollows with quinoa/suasage mix. Place in casserole dish and bake at 3:50 for 15 minutes, remove and sprinkle on cheese return to oven and broil until cheese melts.

Serves with a simple salad for 2 or cut in half for a side dish for 4.