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Quinoa Stuffed Squash





3 unit

Ricotta cheese

100 grams


1 cup

Fresh mint

2 leafs

Iodized salt

to taste

White pepper

to taste

Extra virgin olive oil

2 spoons

single courses from Italy

Quinoa Stuffed Squash

Quinoa Stuffed Squash

vegetarian with lactose high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quinoa Stuffed Squash

A unique vegetarian and gluten-free dish ... perfect for summer!

Quinoa Stuffed Squash step 1

step 1

In a saucepan pour 2 glasses of water, bring to a boil and salve slightly. Pour the quinoa previously rinsed very well under running water,

Quinoa Stuffed Squash step 2

step 2

Cover with the lid and bake gently for about 15 minutes until the quinoa has absorbed all the water.

Quinoa Stuffed Squash step 3

step 3

Boil the zucchini in boiling water for 5 minutes.

Quinoa Stuffed Squash step 4

step 4

Allow them to cool slightly, cut off the caps and empty them with a teaspoon. Salve the inside and put them to school.

Quinoa Stuffed Squash step 5

step 5

In the meantime cut the inside of the zucchini and dab it into a frying pan with a spoon of oil. Salve, pepper and cook for ten minutes.

Quinoa Stuffed Squash step 6

step 6

Then put in a bowl the courgettes of courgettes, quinoa, ricotta, some fresh mint leaves and mix well. Adjust salt if needed.

Quinoa Stuffed Squash step 7

step 7

With this compound fill the empty zucchini. Place in a large baking tray and place the respective caps on the side

Quinoa Stuffed Squash step 8

step 8

Cook in hot oven at 180 degrees for about 25 minutes.

Quinoa Stuffed Squash step 9

step 9

Eat tepid and even better if they have rested a few hours.

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