Description
A hearty and healthy vegetarian dish featuring roasted acorn squash halves stuffed with a flavorful quinoa mixture, sweet cranberries, and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, 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 down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender.
- While squash roasts, cook quinoa in vegetable broth according to package instructions. Fluff with a fork and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Combine cooked quinoa, sautéed onion and garlic, cranberries, feta, parsley, thyme, salt, and pepper in a bowl. Mix well.
- Flip roasted squash halves cut-side up. Divide quinoa mixture evenly among the four halves. Return to oven for 10 minutes to warm through. Serve immediately.
Notes
You can customize the seasonings to taste.