Quinoa Feta and Pistachio-Stuffed Acorn Squash
Quinoa, Feta, and Pistachio-Stuffed Acorn Squash proves comfort food can still feel elegant. Acorn squash becomes tender and sweet after roasting, then is filled with a savory quinoa mixture studded with salty feta and crunchy pistachios. It’s hearty enough to stand on its own as a lovely vegetarian entree or a stunning side for fall and winter meals.
Servings: 4
Ingredients
- 2 small acorn squash halved and seeded
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 1/4 cups water
- 2 cloves garlic minced
- 1 small lemon zested and juiced
- 1/2 cup quinoa rinsed and drained
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1/3 cup crumbled feta cheese
- 1/3 cup roasted and salted pistachios coarsely chopped
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with nonstick aluminum foil or parchment paper.
- Brush cut side of squash with olive oil and season with salt and black pepper. Place cut side down on the baking sheet. Bake until tender and lightly browned, 25-30 minutes.
- Meanwhile, bring water, garlic, lemon zest and lemon juice to a boil.
- Add quinoa, reduce heat to medium-low and cook 12-15 minutes or until the water is almost absorbed and the germ is just beginning to appear.
- Cover, remove from heat and let stand 10-15 minutes or until cooked and fluffy. Fluff quinoa with a fork and transfer to a bowl.
- Add parsley, chives, feta cheese, pistachios and salt and black pepper to taste. Stir to combine.
- Divide filling among the squash and serve immediately.
Notes
SUBSTITUTION:
- Couscous or orzo may be substituted for the quinoa.
- Can also use small Delicata squash in place of acorn squash.
- Choose acorn squash that feels heavy for its size, a sign of good moisture. I also look for a “flash” of orange on the skin—it’s usually at peak ripeness.
- Package directions often leave quinoa undercooked. I’ve had the best results by simmering it uncovered until most of the water is absorbed and the germ appears (about 12–15 minutes), then covering and letting it stand off heat another 12–15 minutes. It’s done when the quinoa is fluffy, and the germ is fully released.
- Fully cooked quinoa is available in the freezer section near the vegetables if you want to save time.
- Peel and cube butternut squash, roast, and toss with the hot quinoa combination for an "unstuffed" side dish.
Nutrition
Serving: 1 | Calories: 329kcal | Carbohydrates: 43g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 154mg | Potassium: 1049mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1276IU | Vitamin C: 45mg | Calcium: 172mg | Iron: 3mg