Stuffed Acorn Squash with Quinoa and Pistachios

Stuffed Acorn Squash with Quinoa and Pistachios

Serves 8

From Whole Living November 2011

Ingredients

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 cup quinoa, rinsed
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup feta, crumbled
  • 1/2 cup roasted, salted, pistachios, chopped
  • 2 teaspoons red wine vinegar
  • pinch red pepper flakes

Preparation

Preheat oven to 425° F. Brush squash with 2 tablespoons olive oil and season with salt and pepper. Roast cut-side down on two baking sheets until tender and caramelized, 15-20 minutes.

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, then fluff with a fork. In a large bowl combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons olive oil, and vinegar. Season with salt and red pepper flakes to taste. Divide filling among squash.

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Jamie Fago
jamie@sbcakery.com