Quinoa mushroom-herb stuffed Baby Squash

Written by A Bray on January 27, 2014

Buttered mushroom sauteed in herbs and garlic, stuffed in warm tender baby squash. The perfect appetizer to entertain your guests!

  • Prep Time : 10 min
  • Cook Time : 35-40 min
  • Yields: 2-3


  • 1 bag assorted baby squash
  • 1 cup quinoa, cooked
  • 4 large mushrooms, chopped
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 handful sunflower seeds
  • 1 tablespoon Italian seasoning
  • salt and pepper, to taste


Preheat oven to 350 degrees.

In a medium high skillet, saute butter, garlic and mushroom until slightly translucent. Add quinoa, sunflower seeds, seasoning and stir for additional 2-3 minutes. Set aside.

Slice the tops of the baby squash. Gently spoon out the center and either discard or add to the mushroom quinoa mixture. Stuff each squash with the quinoa mixture then place the tops back on. On a lightly coated baking pan, place the stuffed squash and bake for about 35-40 minutes or until tender.

Quinoa mushroom