Veggie Wednesday: Quinoa Stuffed Chayote Squash

Chayote squash (also known as mirlitons) are similar to other summer squashes, with a tender inside and edible skin. They can be found in most  any supermarket these days as can quinoa, a grain from South America and the highest protein grain one can find. The bright flavors of Italian  Parsley and orange play well with the mellowness of the squash.

 Serve 2 squash for a vegetarian main dish or one as a side to grilled chicken or fish.

Quinoa Stuffed Chayote Squash
Serves 3 as a main course or 6 as a side

Prep Time 15 minutes
Cook Time 30 minutes

3 chayote squash
1 Tablespoon Country Crock Spread
2 Tablespoons each red pepper, yellow pepper and orange pepper - finely diced
1 small shallot - minced (about 1 Tablespoon)
1/2 cup quinoa
1 cup chicken or vegetable stock
2 Tablespoons freshly squeezed orange juice
Zest of one orange - about 2 teaspoons
2 Tablespoons fresh Italian, or flat leaf, parsley - chopped fine

1. Cut squash in half and cook in boiling salted water until tender - about 20 minutes.2. While squash are cooking heat Country Crock in a small pan and saute shallots and peppers until softened but not browned.
3. Add quinoa and stir well. Pour in stock and orange juice. Stir and cover tightly. Turn heat to a simmer and cook for 15 minutes or until all  liquid is absorbed.
4. While quinoa is cooking and when chayote are tender, remove from water and drain well on paper towels. Remove seeds and most of flesh with a  spoon, leaving a 1/4 inch edge all around the inside of the squash. Keep warm.
5. Fluff quinoa with a fork and add parsley and orange zest. Salt and pepper to
6. Stuff squash with quinoa mixture and serve immediately.