08/31/2026
If you haven’t been buying our Lemon Yellow Squash because you weren’t sure what to do with them, here’s a recipe that’s delicious and is simple to make:
Quinoa and Garden Veggie Stuffed Lemon Squash
Ingredients
6-7 lemon squash
1 cup tri-colored quinoa
2 cups stewed yellow tomatoes (or veggie stock)
1 cup chopped Perpetual Spinach Swiss Chard
1/2 cup Sundried Tomatoes
1 large red Italian Marconi Sweet Pepper, diced
2 medium Japanese Eggplant (or one small Italian Eggplant), diced
1 Serrano, finely diced
3-4 large cloves of garlic, minced
1 block of Jack cheese (we used Wild Morel and Leek Jack by Meister Cheese and we highly recommend it, but any Jack will do!)
Extra Virgin olive oil for brushing
6-7 Cherry Tomatoes
Salt and pepper to taste
Method:
Add 1 cup quinoa to 2 cups boiling stewed yellow tomatoes (or, alternatively, bring two cups of stock to a boil and add quinoa). Add 1/2 cup dried cherry tomatoes and 1 cup chopped Swiss chard to the quinoa. Cook for 12 minutes. You may need to add an extra tablespoon or two of water if the quinoa starts to look dry before it’s finished cooking.
Preheat oven to 400 degrees F.
In a pan, over medium heat, sauté garlic in butter or oil until fragrant. Add eggplant, Marconi pepper, and Serrano. Season with salt and pepper. Sauté until tender and lightly seared.
Once the quinoa is done, add the veggies. Shred the cheese and reserve 1/4 cup for topping. Combine the rest of the cheese with the filling.
Cut the top and a sliver of the bottom off the squash. Scrape out the seed cavity with a spoon. Brush the squash inside and out with extra virgin olive oil, lightly seasoned with salt and pepper.
Pack squash with filling, then top with remaining cheese and cherry tomato. Press tomato down firmly!
Bake for 35-40 minutes, until squash is just fork tender.
Recipe for Roasted Oven Potatoes:
1 box Gourmet Potatoes (you may not need the whole box)
2 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1-2 tablespoons canola oil
Parmesan or cheddar cheese, shredded
Wedge potatoes, toss with oil and seasoning mix to desired level. Roast on 400F 25-30 min. Sprinkle with cheese!
