Help US make our Non-Profit a huge success

Tap To Call

Stuffed Acorn Squash with Quinoa and Pistachios

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

  1. 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.
  2. 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.
  3. 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.
  4. Reheat slightly either in an oven at low temp or in the microwave.

Comments are closed.