Prep Time: 15 minutes
Cooking Time: 35 minutes
Ingredients
- 4 small acorn squash, halved, with seeds removed
- 4 tbsp olive oil
- 1 cup dry quinoa, rinsed
- 1/2 cup fresh chopped parsley
- 1/2 cup feta cheese, crumbled
- 1/2 cup roasted, salted pistachios, chopped
- 2 tsp red wine vinegar
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- Heat oven to 425 degrees. Brush squash with 2 tbsp olive oil and season with salt and pepper. Roast facing “cut side down” on 2 baking sheets until tender and caramelized, 15 to 20 minutes.
- Meanwhile, bring quinoa and 2 cups of water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed (about 15 minutes). Let cool, then fluff with a fork.
- In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tbsp oil, and vinegar. Season with salt and red pepper flakes. Divide filling among squash.
- Serve or pop in the oven for a 2-3 minutes to warm mixture if desired. Enjoy!
Nutrition Facts
- Number of Servings Per Container: 8
- Serving Size: 1/2 squash stuffed
- Calories: 290
- Total Fat: 13g, 17%
- Saturated Fat: 2.5g, 13%
- Trans Fat: 0g
- Cholesterol: 5mg, 2%
- Sodium: 140mg, 6%
- Total Carbohydrate: 39g, 14%
- Dietary Fiber: 6g, 20%
- Total Sugars: less than 1g
- Added Sugars: 0g, 0%
- Protein: 7g, 15%
- Vitamin D: 0.01mcg, 0%
- Calcium: 130mg, 10%
- Iron: 3mg, 17%
- Potassium: 1000mg, 21%