I found a very large Odessa squash in my garden last week. I was inspired by the cool weather and the largeness of the squash to make a stuffed squash. I did some searching in cookbooks and on line and adapted several recipes to create this simple dish. I used a leek and parsley from the garden in the recipe.
1 cup quinoa, dry
2 cups water
2 tbsp. olive oil
1 large leek sliced thinly
1/2 tsp.dried hot pepper/garlic/herb mix
1 large squash
1 large summer squash, cut in half and scooped of its squashness
1/4 cup sour dough breadcrumbs
Several slices of muenster cheese (as per taste)
1. Prep quinoa in a rice cooker combined with 2 cups water. If you do not have a rice cooker, simply simmer quinoa and other ingredients over medium heat on stove top for 20 minutes until tender.
2. In the meantime, cook leek, squash and herb mixture in a little olive oil; stir in cooked quinoa.
3. Fill Odessa halves with mixture, top with cheese and bread crumbs