Vegetarian Stuffed Acorn Squash

Name: Vegetarian Stuffed Acorn Squash
Total time: 60 min
Yield: 4
Ingredients: 2 medium acorn squash; 2 Tbsp extra-virgin olive oil, divided; 1 c water; 1/4 cup raw pepita; 1/4 cup chopped green onion; 1 Tbsp 1/4 cup chopped fresh flat-leaf parsley, plu for garnish; 1 clove garlic, pressed or minced; 1 Tbsp lemon juice; 1/4 c dried cranberry; 3/4 c grated parmesan cheese; 1/2 cup crumbled goat cheese or feta; 1/2 tsp fine sea salt, divided; 1/2 c quinoa, rinsed

1 hr(s) 0 mins

Total time

4

Serving

13

Ingredients

Enable cook mode

Ingredients

medium acorn squash

Tbspextra-virgin olive oil, divided

cwater

1/4 cup raw pepita

1/4 cup chopped green onion

Tbsp1/4 cup chopped fresh flat-leaf parsley, plu for garnish

clove garlic, pressed or minced

Tbsplemon juice

¹⁄₄

cdried cranberry

³⁄₄

cgrated parmesan cheese

1/2 cup crumbled goat cheese or feta

¹⁄₂

tspfine sea salt, divided

¹⁄₂

cquinoa, rinsed

Directions

Step 1

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Step 2

To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.

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