Stuffed Chayote Squash


2 chayote squash

1 cup cooked quinoa

1 teaspoon olive oil

1/2 diced onion

1/3 cup diced pepper (any color)

1 clove garlic minced

1/2 cup canned diced tomatoes with juice

1/3 cup frozen corn

3/4 teaspoons soy sauce

1/4 teaspoon lemon juice

1/4 teaspoon ground black pepper

3/4 teaspoons dried herbes de Provence


Cut squash in half lengthwise. Steam or cook in boiling water until tender (15 minutes). Remove, drain, and cool. Remove seed and scoop out inside flesh close to the skin, leaving just the shell. Save and chop inside pulp and set aside.

Saute onions, peppers, and garlic in oil in skillet until soft. Add tomatoes, reserved, chopped chaote, and corn. Heat. Combine pepper mixture with quinoa, lemon juice, and spices. 

Fill shells with quinoa mixture and bake at 400 degrees covered with foil for 15 minutes. 

Delicious cold or hot!