4 acorn squash, halved and seeds removed
4 tbsp. extra-virgin olive oil
Coarse salt & freshly ground pepper
1 cup quinoa, rinsed
½ cup chopped fresh parsley
1 cup feta cheese
½ cup roasted pistachios, chopped
2 tsp. Red-wine vinegar
Pinch (or more) red pepper flakes
3 garlic cloves-pressed or finely chopped
- Heat oven to 425 degrees. Brush squash with 2 tbsp oil and season with salt and pepper. Roast cut-side down on baking sheets until tender and caramelized, 15-20 min.
- Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer covered, until tender and water is absorbed, about 15 minutes. Let cool, the fluff with a fork.
- In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tbsp. oil (maybe a bit more) and vinegar. Season with salt and red pepper flakes. Divide filling among squash.
- Reheat slightly either in an oven at low temp or in the microwave.