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Stuffed Acorn Squash

Looking for a healthy, nutrient-dense dinner recipe? Try this stuffed acorn squash recipe. Filled with quinoa, fresh parsley, feta, red-pepper flakes, cherry tomatoes, and baby arugula leaves, this is both healthy and delicious!

Ingredients

  • 2 Small Acorn Squash

  • 2 tbsp Olive Oil

  • Kosher salt & freshly ground pepper

  • 1/2 cup Quinoa

  • 1/4 cup Chopped Fresh Parsley

  • 1/4 cup Crumbled Feta

  • Red-Pepper Flakes 

  • 1 tbsp Red-Wine Vinegar

  • 1/2 cup Cherry Tomatos

  • 1 1/2 cup Baby Arugula Leaves

Directions

Step 1: Cut squash in halve and remove seeds

Step 2: Heat oven to 425 degrees. Brush squash with 1 tbsp olive oil and season with kosher salt and freshly ground pepper.

Step 3: Roast cut side down on baking sheets for 15 to 20 minutes or until tender and caramelized.

Step 4: While the squash is baking, bring quinoa and 1 cup of water to a boil in a small pot. 

Step 5: Reduce heat and simmer, cover for about 15 minutes or until tender and water is absorbed. 

Step 6: In a large bowl, combine quinoa, parsley, feta, tomatoes, arugula, 1 tbsp of olive oil and vinegar. Season with red-pepper flakes. 

Step 7: Divide among squash.

Step 8: ENJOY!