Stuffed Acorn Squash With Quinoa And Pistachios

Recipe type: Lunch
Serves: 2-4
  • • 2 small acorn squashes, halved and seeds removed
  • • 3 Tbls. extra virgin olive oil
  • • 1 cup quinoa
  • • ½ cup fresh parsley, chopped
  • • ½ cup pistachios, salted, chopped
  • • 2 tsp. red wine vinegar
  • • Salt + pepper to taste
  • • Optional: pinch of red pepper flakes
  1. Preheat oven to 425°F degrees. Cover baking sheet with foil; set aside. Drizzle 1 Tbl. of olive oil over the four halves and season with salt and pepper, to taste. Lay cut side down on the prepared baking sheet and bake until tender and caramelized around the edges, about 15 minutes.
  2. To prepare the quinoa, bring 1½ cups of water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover until the water is absorbed, about 12-15 minutes. Remove from heat, let cool and fluff with a fork.
  3. Transfer quinoa to a large bowl and mix in parsley, pistachios, red wine vinegar, and the remaining 2 Tbls. of olive oil. Season with salt + pepper to taste, sprinkle with red pepper flakes.
  4. Season squash with salt and pepper before dividing the quinoa mixture among the four halves.