Over the years, I’ve grown to love a vegetable I thought I hated: Squash. Every type of squash even. I’ve enjoyed it now in numerous forms, seasoned in various ways, and have fallen in love with this amazing vegetable. This recipe came from a recent issue of Whole Living magazine and I was so eager to try it. My roommate and I went up to our local orchard and got an acorn squash that weekend and gave it a shot. Now, it’s a favorite go-to meal. I simply quarter the recipe so that it only feeds two.
Recipe: Stuffed Acorn Squash with Quinoa and Pistachios
Servings: 8
Time: Prep 20 minutes; Baking 20 minutes
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
Directions:
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.
~*~*~
Not only is the presentation of this dish spectacular, the flavors are amazing. The squash just peels away from the flesh with the fork, and the nuttiness of the quinoa works very well with the sweetness of the vegetable itself. The parsley and pistachios notch up the flavor to a wow-factor. Seriously…give this nutritious and filling meal a try and you will find it on your menu quite often.
The Celiathlete 