Vegan Stuffed Grey Squash – FRESH. OUT. Vegan Stuffed Grey Squash – FRESH. OUT.

If you know you will have leftovers, remove toothpicks, and leave extra squash whole. Refrigerate in quinoa mixture and broth up to four days.

*Grey squash is fatter and firmer than zucchini and will hold its shape well when cooked. Look for squash that are uniform in size, and about 5” long from base of stem to blossom end. We recommend picking up an extra squash if you are new to coring them.

**White quinoa is the softest variety and most neutral in flavor. Other varieties will cook differently.

***We very specifically use kosher salt in this recipe. If using anything else, add slowly, to taste.

Nutrition Estimate Per Serving (1/6 RECIPE) – Calories: 120, Fat: 2.9g, Saturated Fat: .2g, Trans Fat: 0g, Polyunsaturated Fat: .2g, Monounsaturated Fat: 1.7g, Cholesterol: 0mg, Sodium: 229mg, Potassium: 351mg Carbohydrates: 20.4g total/16.8g net, Fiber: 3.6g, Sugar: 5.7g, Protein: 5g, Vitamin A: 31%, Vitamin C: 76% Calcium: 6.5%, Iron: 8.5% (based on 2,000 calorie diet).