First time I ever ate an acorn squash.

I was surprised, it took me a little more than a few bites in to realize I was in love.

Maybe it was the texture. I can’t be sure.

Mom and I were sitting in Hawaii when we started talking about this stuffed acorn squash recipe in a magazine, which we had both picked up.

We are so the same person it’s not even funny.

Obviously we had to make it.

Mom and I are the only squash eaters in the family, but EVERYONE enjoyed the “stuffing”.

If you’re entertaining this season, this is a great vegetarian dish [also gluten-free] and if you serve the feta cheese on the side, those with dairy allergies may still enjoy.

The quinoa recipe below will give you a large enough quantity to either. . .

1. stuff a few more squashes,
2. in a bowl with a spoon
3. with roasted sweet potatoes
4. or add protein and enjoy over a green salad

Stuffed Acorn Squash with Quinoa and Pistachios

PRINT Recipe

[adapted from Whole Living Magazine]

Ingredients

• 2 small acorn squashes, halved and seeds removed
• 3 tablespoons extra virgin olive oil
• 1 cup quinoa – I did 1/2 cup regular + 1/2 cup red
• 1/2 cup fresh parsley, chopped
• 1/2 cup pistachios, salted – chopped
• 2 teaspoon red wine vinegar
• salt + pepper to taste
• Optional: pinch of red pepper flakes
• Optional: 1/4-1/2 cup feta, crumbled

Directions

Preheat oven to 425 degrees. Cover baking sheet with foil; set aside.

Drizzle 1 tablespoon of olive oil over the four halves and season with salt and pepper, to taste. Lay cut side down on the prepared baking sheet and bake until tender and caramelized around the edges, about 15 minutes.

To prepare the quinoa, bring 1 1/2 cups of water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover until the water is absorbed, about 12-15 minutes. Remove from heat, let cool and fluff with a fork.

Transfer quinoa to a large bowl and mix in parsley, pistachios, red wine vinegar, the remaining 2 tablespoon of olive oil and feta – optional [or serve on the side]. Season with salt + pepper to taste, sprinkle with red pepper flakes.

Season squash with salt + pepper before dividing the quinoa mixture among the four halves.

Enjoy!

*gluten-free *dairy-free, optional

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