Since I have an abundance of acorn squash this year from my vegetable patch, this was a great way to use some up. This is a super healthy recipe that does not compromise on taste as healthy food does not mean tasteless food. The quinoa salad that forms the main filling of the squash can be eaten separately too. @sarchakra
PREP TIME: 10 mins
COOK TIME: 55 mins
YIELDS: Serves 4
- Acorn squash 2
- Quinoa 1 cup
- Olive oil 3 tbsp, divided
- Sea salt
- Vegetable stock cubes 2
- Water 2 cups
- Black pepper 2 tsp
- Onion 1, small, small chopped
- Garlic 2 cloves, grated
- Lemon juice 4 tbsp
- Green onion 3 tbsp
- Mint 2 tbsp plus for garnish
- Basil 2 tbsp plus for garnish
- Feta cheese 4 tbsp plus for garnish
- Cherry tomatoes ½ halved
- Parmesan freshly grated ½ cup plus for garnish
- Heat oven to 400°F.
- Cut acorn squash into halves. Using a spoon, scoop out the seeds and fibers. Rub 1 tbsp of olive oil on both sides of the squash and season with salt.
- Place on a seasoned tray and cook in the oven for 35-40 minutes.
- While the squash is cooking, prepare the quinoa. Rinse the quinoa and put it in a pan with 2 cups of water and stock cubes. Cover and cook for 20 mins. Keep it covered for 5 mins. Using a fork fluff the quinoa. Add lemon juice, chopped mint, chopped basil, 2 tbsp olive oil, salt, pepper, Parmesan, cherry tomatoes, grated garlic, green onions and chopped onion.
- Divide the quinoa mixture into the squash halves. Top with crumbled feta. Put the squash back in the oven for 15 minutes till the cheese melts. Serve with freshly grated Parmesan and some basil and mint leaves.