Vegetarian Stuffed Acorn Squash
Ingredients
The squash
-
2
medium
acorn squash
-
2
tablespoons
extra-virgin olive oil
-
½
teaspoon
fine sea salt
The filling
-
½
cup
quinoa
-
1
cup
water
-
¼
cup
dried cranberries
-
¼
cup
raw pepitas
-
¼
cup
chopped green onion
-
¼
cup
chopped fresh flat-leaf parsley
-
1
clove
garlic
-
1
tablespoon
lemon juice
-
¾
cup
grated Parmesan cheese
-
½
cup
crumbled goat cheese or feta
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Slice the acorn squash in half and scoop out the seeds.
- Drizzle olive oil and sprinkle salt on the squash, then place cut side down on the baking sheet and bake for 30 to 45 minutes.
- Cook the quinoa in water until absorbed, then mix in dried cranberries and let it steam.
- Toast the pepitas in a skillet until golden.
- Combine the quinoa, pepitas, green onion, parsley, garlic, lemon juice, remaining salt, and olive oil in a bowl.
- Allow the mixture to cool slightly before adding the cheeses and mixing gently.
- Turn the squash cut side up, fill with the quinoa mixture, and bake for an additional 15 to 18 minutes until golden.
- Garnish with parsley and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
20mg
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