Quinoa Stuffed Acorn Squash

March 1st, 2013

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This gluten-free dish is not only delicious, it’s also beautiful! Fancy enough to serve to guests, but simple enough to throw together on a busy weeknight! YUM!
Quinoa Stuffed Acorn Squash

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

Pinch red-pepper flakesHeat oven to 425 degrees. Brush squash with 2 teaspoons oil and season with salt and pepper. Roast cut side down on a baking sheet until tender and caramelized, 10 to 25 minutes.
Meanwhile, bring quinoa and 1 cup 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 teaspoon of oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.
DELICIOUS!

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