Your New Fall Favorite

This stuffed acorn squash recipe is a wonderful dish to add to any upcoming holiday menus. Simple ingredients, gluten-free, healthy and very satisfying for everyone. A nice balanced dish with just a tiny bit of good fat, protein and of course the veggie! The quinoa makes it special and the pistachios add to the festivity of this dish.

Yield: 4 portions / Prep time: 10 minutes / Cooking time: 30 minutes

Ingredients                              

• • 2 small acorn squash, halved and seeds removed
  • 7 tablespoons extra virgin olive oil
  • 1 cup quinoa, rinsed
  • 2 cups vegetable stock
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup feta, crumbled
  • 1 tablespoon green onion, chopped finely
  • 1/2 cup pistachios, chopped
  • 2 teaspoons apple cider vinegar
  • 1/8 teaspoon chili flakes
  • Salt and black pepper to taste

Procedure

1. 1. Preheat oven to 425 degrees.
   2. Brush the halves of squash with half of the olive oil and season with salt and pepper.
   3. Roast cut side down on a baking sheet covered with parchment paper until tender. Cooking time may vary depending on the size of the squash. Check with a fork after about 15 minutes, it should press easily into the meat of the squash.
   4. Cook the quinoa with vegetable stock in a pot over a medium heat for 20 minutes. Fluff and set aside to cool.
   5. In large bowl combine the quinoa, remaining olive oil, parsley, feta, pistachios, green onion, and vinegar. Mix thoroughly. Season with salt, pepper, and chili flakes.
   6. Place the filling into the squash and bake for a further 5 – 10 minutes until the tops are golden. 

If you like this Stuffed Acorn Squash 

More side dish recipes like this can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!