Description
A hearty, vegetarian fall dish featuring roasted acorn squash halves stuffed with fluffy quinoa, sweet cranberries, and tangy feta.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 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 1 tablespoon olive oil, and season with salt and pepper. Roast for 30-35 minutes until tender.
- While squash roasts, combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- In a bowl, mix cooked quinoa, cranberries, feta, pecans, remaining olive oil, thyme, and garlic powder. Season with salt and pepper.
- Remove squash from oven and fill each half generously with the quinoa mixture. Return to oven for 5-10 minutes to warm through. Serve immediately.
Notes
You can customize the seasonings to taste.