Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Total time: 3300 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 acorn squash; 2 Tbls evoo, split; 1/2 C quinoa, rinsed; 1 C water; 1/2 dried cranberries; 1/4 C toasted papitas, see my papitas recipe; 1/4 C green onion; 1/4 C chopped parsley; 2 garlic cloves; 1 Tbl lemon juice; 3/4 C grated Parmesan; 1/2 C feta or goat cheese, I used feta for this one; Salt and pepper to taste

EmilyRC22 @cook_27856826

Stuffed Acorn Squash

EmilyRC22 @cook_27856826

Saved

Ingredients

55 mins

4 servings

2acorn squash
2 Tblsevoo, split
1/2 Cquinoa, rinsed
1 Cwater
1/2dried cranberries
1/4 Ctoasted papitas, see my papitas recipe
1/4 Cgreen onion
1/4 Cchopped parsley
2garlic cloves
1 Tbllemon juice
3/4 Cgrated Parmesan
1/2 Cfeta or goat cheese, I used feta for this one
Salt and pepper to taste

Saved

Steps

55 mins

1

Preheat oven to 425
Cut squash and remove seeds.
Take 1 Tbls evoo and rub down. I salted them and added extra seasoning from my roasted papitas. *see papitas recipe.
Bake squash for 35-45 min. Until fork pierces easily.
2

Meanwhile, prep ingredients for stuffing.
Add a small amount of evoo and sauté garlic and green onion until fragrant. Set aside.
3

Add rinsed quinoa and water to pot and bring to a boil uncovered.
Once boil begins, reduce heat and let simmer 18-20 mins. Once all water is absorbed remove from heat and add cranberries, cover to steam for 5 mins.
4

Once quinoa is cooked, add all other ingredients and the other Tbls of evoo, except the cheeses. You can add those once the mixture has cooled a bit.
5

When your squash is done or near done you should fill the holes with your cheesy quinoa mixture and continue cooking for another 15 mins to get it all melty.
6

Serve and enjoy