Stuffed Summer Squash

This dish packs a flavorful and nutritional punch with the perfect combination of veggies and spices.

Steps

1. Preheat oven to 375 degrees. 2. Cut the squash in half. Scoop out the seeds. 3. In a large skillet over medium heat, heat the olive oil. 4. Add the onions, bell pepper, garlic and mushrooms, and season with salt, pepper, chili powder and cumin. 5. Cook until onion is soft and translucent, about 5 minutes. 6. Place squash halves cut side up in a baking dish. 7. Place the cooked filler on top of each squash half. 8. Bake for 20 minutes. 9. Top with parmesan cheese and bake for an additional 5 minutes.

1 small summer squash ½ onion, diced ¼ cup diced bell pepper 3 cloves garlic, minced 1 tablespoon olive oil ¼ cup chopped mushrooms Pinch of salt and pepper 1 teaspoon chili powder 1 teaspoon ground cumin ½ cup cooked quinoa 1 tablespoon grated parmesan cheese