Description
A hearty and colorful vegetarian dish featuring roasted acorn squash halves filled with a savory quinoa mixture, sweet cranberries, and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 2 medium acorn squashes, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- While squash roasts, cook quinoa in vegetable broth according to package instructions until fluffy, about 15 minutes. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes. Stir in cooked quinoa, cranberries, thyme, salt, and pepper. Cook for 2-3 minutes to combine flavors.
- Remove squash from oven. Fill each half generously with the quinoa mixture. Top with crumbled feta cheese.
- Return stuffed squash to oven and bake for an additional 5-10 minutes until cheese is slightly melted. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.