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Quinoa Feta & Pistachio Stuffed Acorn Squash

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Quinoa Feta & Pistachio Stuffed Acorn Squash is an elegant and nourishing dish featuring tender roasted acorn squash filled with fluffy quinoa, creamy feta, crunchy pistachios, dried cranberries, and fresh herbs. Perfect as a vegetarian main course or festive side dish, it offers a delicious balance of sweet, savory, and nutty flavors.

Ingredients

  • 2 medium acorn squash, halved and seeds removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup shelled pistachios, chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Brush the cut sides of the acorn squash with olive oil and season with salt and black pepper.
  3. Place the squash halves cut-side down on a parchment-lined baking sheet.
  4. Roast for 35 to 40 minutes, or until the squash is tender when pierced with a fork.
  5. Meanwhile, combine the quinoa and vegetable broth or water in a saucepan.
  6. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  7. Remove from the heat and let stand for 5 minutes before fluffing with a fork.
  8. Transfer the cooked quinoa to a large bowl.
  9. Add the feta cheese, pistachios, dried cranberries, parsley, mint, olive oil, lemon juice, cinnamon, salt, and black pepper.
  10. Stir until evenly combined.
  11. Turn the roasted squash halves cut-side up.
  12. Divide the quinoa mixture evenly among the squash halves.
  13. Return the stuffed squash to the oven and bake for an additional 10 minutes.
  14. Serve warm.

Notes

  • Replace feta cheese with goat cheese for a creamier filling.
  • Add chopped spinach or kale for extra greens.
  • Substitute walnuts or pecans for the pistachios.
  • Include chickpeas for additional protein.
  • Use dried apricots instead of cranberries for a different sweetness.
  • Drizzle with balsamic glaze before serving.
  • Use a plant-based feta alternative to make the recipe vegan.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat in a 350°F (175°C) oven until warmed through.
  • Freeze for up to 2 months if desired.

Nutrition

Find it online: https://thefamilycooking.com/quinoa-feta-pistachio-stuffed-acorn-squash/