Quinoa-Stuffed Pattypan Squash with Summer Herbs

1/2 c. quinoa, rinsed well
pinch saffron threads
4 small pattypan squash (they should fit in your hand)
3 scallions, thinly sliced
1/8 c. shredded mozzarella
3 tbs. freshly grated Parmesan
3 tbs. chopped basil leaves, chopped
1 tsp. fresh thyme leaves, chopped
1 tsp. fresh oregano leaves, chopped
1 tsp. fresh parsley leaves, chopped
1 tsp. lemon zest
salt and pepper

Preheat the oven to 375 degrees.

Add the quinoa and 1 c. water to a small saucepan and set it over medium-high heat. Once the quinoa reaches a boil add the saffron, then reduce it to a simmer and cook, covered, for about 30 minutes. (Or follow package directions.)

Meanwhile, halve the squash lengthwise and scoop out the flesh with a spoon, leaving two small squash bowls. If the empty squash bowl bottoms topple over, slice a bit off the bottom to level them. Finely chop the flesh and reserve. Once the quinoa is cooked, combine it with the chopped squash and the rest of the ingredients, and season liberally with salt and freshly ground pepper. Stuff the squash bottoms with the quinoa mixture, replace the tops, then place them in a baking dish. Add just a bit of water to the bottom baking dish, cover with foil, and bake for about 25 minutes, or until the squash is tender.

Serve with a fresh, garlicky tomato sauce, drizzled with balsamic vinegar, or alongside pesto-smeared baguette rounds.

Serves 4