Blueberry-Balsamic Portabella Stuffed Squash

I’ve become somewhat addicted to Blueberry-Balsamic marinade of late. So, when I received not only beautiful pattypan squash and portabellas, but also blueberries in a recent CSA box, I decided on a variant of stuffed peppers. I love replacing the rice in stuffed peppers with quinoa, which is a complete protein, and portabellas are just perfect on the grill. While I used the pattypans, I am confident that just about any small roundish squash or even, with some adjustment for filling amount, long versions like zucchini could work great on your grill.

Blueberry-Balsamic Portabella Stuffed Squash

Author/Source:

Kristi @ Onceamonthmom.com

Ingredients:

• 4 small squash, sliced in half lengthwise (I used pattypan)
• 3 portabella mushrooms, sliced
• 6 ounces Lawry’s Balsamic Herb Marinade
• .5 cups olive oil
• .5 cups blueberries, mashed
• 1 tablespoon McCormick Grill Mates Fiery 5 Pepper Seasoning
• 2 shallots, minced
• salt and pepper, to taste
• 1.5 cups quinoa, dry

Directions:

Using a melon-baller, hollow out centers of your squash, making a bowl. Set squash centers aside. Sprinkle a bit of olive oil and kosher salt in hollowed squash bowls.

Place all remaining ingredients, except quinoa, in a zippered bag. Add squash centers to bag. Marinate for 30 minutes.

Preheat grill to medium heat or oven to 400.

Create a foil packet and place contents of bag in packet. Place packet and squash bowls on grill rack or cookie sheet. Cook for 30 minutes. Meanwhile cook quinoa according to package directions and set aside. Carefully open foil packet and allow steam to escape. Drain marinade into a bowl and set aside. Pour vegetables onto cutting board and dice. Mix vegetables with cooked quinoa. Add up to all of the remaining marinade to the bowl in order to reach desired sauciness.

Freezing Directions:

Allow stuffed squash bowls to cool. Wrap in plastic wrap and divide among freezer bags. Thaw and reheat in oven at 350 for 20 minutes.

Servings: 4

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This entry was posted on Tuesday, July 12th, 2011 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.