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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 stuffed-acorn-squash-mbd107773.jpg
Ingredients Ingredient Checklist 4 small acorn squash, halved and seeds removed 4 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 cup quinoa, rinsed 1/2 cup chopped fresh parsley 1/2 cup feta, crumbled 1/2 cup roasted, salted pistachios, chopped 2 teaspoons red-wine vinegar Pinch red-pepper flakes
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 stuffed-acorn-squash-mbd107773.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
stuffed-acorn-squash-mbd107773.jpg
stuffed-acorn-squash-mbd107773.jpg
Ingredients
Ingredients
- 4 small acorn squash, halved and seeds removed 4 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 cup quinoa, rinsed 1/2 cup chopped fresh parsley 1/2 cup feta, crumbled 1/2 cup roasted, salted pistachios, chopped 2 teaspoons red-wine vinegar Pinch red-pepper flakes
Directions
Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes.
Meanwhile, bring quinoa and 2 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 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.
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All Reviews for Stuffed Acorn Squash with Quinoa and Pistachios
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Acorn Squash with Quinoa and Pistachios
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
