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!
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
1 tbsp Red-Wine Vinegar
1/2 cup Cherry Tomatos
1 1/2 cup Baby Arugula Leaves
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!