Start by preheating your oven to 400 degrees. Then combine quinoa with 2 cups of water, and cook until fluffy in a rice cooker or on the stove-top. I like to cook mine with a vegetable bouillon cube for seasoning, but that’s optional.
While the quinoa cooks, prep your squash boats. Slice each zucchini in half lengthwise, so you have two long halves from each squash. Using a serrated spoon (or melon baller!), scrape the fleshy inside of the squash out of each half. Try to get as much as possible, so that you have enough room to add filling to your squash.
Set the scraped zucchini flesh aside on a paper towel (which will help absorb some of the extra water).
Set your zucchini shells face up on a baking sheet. Drizzle with a bit of olive oil and salt. Now prep the rest of your squash filling.
In a large saute pan, cook the diced onion in a bit of olive oil. Cook until brown and softening – about five minutes. While the onion cooks, dice the zucchini flesh into bite sized pieces. Add the zucchini and the cherries to the pan with the onions. Continue cooking for about five minutes over medium heat.
Once the quinoa is cooked, add quinoa to the saute pan, along with nutritional yeast and fresh herbs. I used tarragon, basil, and oregano from my garden, but feel free to sub in other herbs that you have on hand. Fresh herbs are one of the best parts of summer cooking!
Add one tablespoon or orange champagne vinegar. I got mine at Trader Joe’s, but if you don’t have that nearby feel free to sub in regular champagne or white wine vinegar.
Add one tablespoon nutritional yeast (or sub with Parmesan cheese if you prefer), and stir to combine everything. Season to taste with salt, as you continue to cook the mixture over medium heat. Scoop the quinoa and squash mixture into the zucchini boats.
Use a spoon to really pile it up! Once they are full, cover the whole sheet pan with foil and bake for 30 minutes (covered). After the 30 minutes, bake for an additional 10-15 minutes, until the quinoa mixture is golden on top and the zucchini shell has softened.
Serve entire boats, or slice and serve in a few smaller pieces. Don’t be fooled by the photo – I ended up eating an entire second squash. Too good not to go back for seconds!
To me, this recipe is the epitome of summer. Giant farm fresh squash, ripe cherry tomatoes, and flavorful fresh herbs – all cooked together for a tasty and healthy meal.
Just as good as I had remembered. As always, enjoy!Powered by Recipage