Wednesday, November 16, 2011

Stuffed Acorn Squash with Quinoa and Pistachios


I made this Stuffed Acorn Squash with Quinoa and Pistachios recipe from Whole Living on Monday night. We ate it as a main dish, so I ended up making half the stuffing recipe and filling only two acorn squash halves with it, instead of the four it should have filled. All in all it's a simple, tasty and healthy recipe that I would make again. One note: Don't be shy about salting and peppering the squash halves before they go in the oven -- they can use a very liberal seasoning.

Stuffed Acorn Squash with Quinoa and Pistachios
From Whole Living
Serves 2

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

1. Preheat oven to 425 degrees F. Brush squash with 2 teaspoons olive oil and season with salt and pepper. Roast cut-side down on two baking sheets until tender and caramelized, 15 to 20 minutes.

2. Meanwhile, bring quinoa and 1 cups 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 1 tablespoon olive oil, and vinegar. Season with salt and red pepper flakes to taste. Divide filling among squash.


Photo: Whole Living

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