Itty Bitty Squash Cups

One of my goals is to try new recipes or to try to create new presentations to my foods. I tend to stick to a pretty monotonous diet, however, I like what I eat so that isn't a problem. But there are other things that I would like to venture out and try every now and then. 

I have to admit, these were supposed to be mushroom cups, but as you can see, that didn't happen. The mushrooms were too small, and we had a handful of squash in the fridge so I decided to make them instead. 

Fist step, cut the squash about three inches wide and then "scope" out the insides (you can chop that up and add it to your quinoa mix so it doesn't go to waste)

Stir fry your veggies (you can use whatever you like) and then assemble your cups on a nonstick pan. 

(Your oven should be preheating to 350 degrees)

Now your going to stuff it....your squash cups I mean, stuff them with your veggie mixture.

Then bake them for 10 minutes 

served with mashed potatoes, bread, kabocha squash, tomato and green beans is optional. 

Ingredients: 

1 tbs EVOO

1/2 red bell pepper 

3 small Mexican squashes (each cut into three pieces)

1C mushrooms (chopped)

1/3 onion (chopped)

2 c of broccoli chopped

1/2 cup of quinoa, raw

1/2 tbs of paprika

1/4 tbs of curry powder 

salt and pepper to taste

Directions: 

cook quinoa to package instructions 

Chop all of your veggies (except the squash)

Heat the oil on a large frying pan, first add the onions and the mushrooms. 

Add the curry powder and the paprika. 

Saute until translucent. 

Now add the rest of the veggies (and the squash "guts")

add the cook quinoa, season with salt and pepper to taste , let simmer for about 5 minutes.

Assemble the squash boats on a pan and fill up with the mixture

Bake at 350 degrees for about 10 minutes. 

Serve with hummus.