You may be thinking, “Ummmm, excuse me . . . but what the heck on God’s green Earth are SQUACHOS”? This quick and easy appetizer is a healthy swap for traditional nachos made with tortilla chips which are typically fried, overly salted and plentiful in carbs (if you’re counting). Made on slices of summer’s finest squash, my Steak & Quinoa Squachos are, in two simple words, “life changing!”
The farmer’s markets (and personal gardens of you green-thumbers) are exploding with green zucchini and yellow summer squash this time of year — and this fun and fit finger food is a tasty way to take advantage of a bumper crop and squeeze a few extra veggies into the day.
Recipes similar to this use panko bread crumbs to create that familiar nacho crunch — but that defeats to purpose of my low-carb, higher protein mission. So, instead, I tossed together almond meal and cooked quinoa with a bit of cheese to create a tasty texture on top of each squash disc.
I used two of my go-to non-GMO, gluten-free and certified organic pantry staples from NowFoods.com — Tri-Colored Quinoa and Raw Almond Flour. This tri-color quinoa a blend of white, red and black seeds and is a great source of protein and iron — I typically serve it as a side dish or salad, but freeze leftovers for speedy recipes like this! Raw Almond Flour (or Almond Meal, as some people call it) is simply finely ground almonds and it makes a great low-carb swap for flour in many recipes. If you can’t find these products in your market, I’ve dropped the Amazon links below.
Now, if you’ve been following along on the blog or social media, you know I’ve been sharing my (numerous time) journey on the Protein Challenge and encouraging others to join. This free 30-day challenge sponsored by BeefLovingTexans.com (who I also originally developed the Squacho recipe for) shows you how to tweak your daily protein intake for optimal heath — to be very succinct, you should be getting about 25 – 30 grams of protein at each of your three meals — and also protein rich snacks throughout the day and possibly at bedtime, depending on your activity level. You can register for the Protein Challenge and get tips, support and recipes HERE.
So, are you making these Squachos this weekend, or what?!
What are your other plans – a race, a vacation, just catching up on the to-do list? Let’s chat in the comments below – XOXO, Jennifer
- baking spray
- 2 lbs summer squash (such as zucchini, crookneck etc.)
- 1/2 cup raw almond flour I like Now Foods "Living Now" brand
- 1 tablespoon dry fajita seasoning
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked quinoa I like Now Foods "Living Now" brand
- 2/3 cup prepared Pico de Gallo, drained of any excess juice
- 1/2 cup fresh chopped cilantro leaves
- garnishes salsa, guacamole, sour cream or others as desired
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Preheat broiler on high. 2. Line two rimmed baking sheets with foil, coat with baking spray.
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lice squash into ¼” slices. Place squash, with edges touching each other, onto baking sheets.
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In bowl, toss together almond meal with dry fajita seasoning. Stir in cheese, cooked quinoa and almond meal until combined.
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Use a tablespoon to pile a big dollop of this cheese mixture on top of each squash slice. If leftover topping in bowl at end of dolloping, sprinkle evenly across tops.
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Cut leftover steak or fajita meat into bite-sized pieces. Place a piece of two of beef on top of each Squacho.
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Place oven rack on second to top position. Broil Squachos for 2 to 4 minutes, or until cheese mixture bubbling and turning golden brown on edges Watch carefully to prevent burning.
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Remove from oven and sprinkle with drained Pico de Gallo. Serve with other desired accompaniments such as guacamole, sour cream or salsa.
