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 squashes
- 2 Tbsp. olive oil, divided
- Kosher salt & freshly ground pepper
- 1/2 cup dry 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 cups baby arugula leaves
Directions
Cut squash in half and remove seeds.
Heat oven to 425 degrees. Brush squash with 1 Tbsp. olive oil and season with kosher salt and freshly ground pepper.
Roast cut-side down on baking sheets for 15 to 20 minutes or until tender and caramelized.
While the squash is baking, bring quinoa and 1 cup of water to a boil in a small pot.
Reduce heat and simmer. Cover for about 15 minutes or until the quinoa is tender and the water is absorbed.
In a large bowl, combine quinoa, parsley, feta, tomatoes, arugula, 1 Tbsp. of olive oil, and vinegar. Season with red-pepper flakes.
Divide among squash.
ENJOY!
