Stuffed Acorn Squash with Quinoa and Pistachios
I was given this recipe by my trainer and nutritionist – Breanne Curran at the Magnuson Athletic Club – and served it the other night to my girlfriends as a healthy dinner option for the night after Thanksgiving. It’s hearty and filling while at the same time “light”. She recommends subbing the feta with nutritional yeast (mild, nutty flavor) for those that are vegans.
- 4 small acorn squash, halved and seeds removed
- 4 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup quinoa, rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup feta, crumbled
- 1/2 cup roasted, salted pistachios, chopped
- 2 teaspoons red-wine vinegar
- Pinch red-pepper flakes
Heat oven to 425ª F. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 20 to 25 minutes.
Meanwhile, bring quinoa and 2 cups water to boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. OR – cook quinoa in a rice cooker according to directions. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash and serve.