I don’t have much to say today, mostly because I’ve been reading Shakespeare for class for the past three days and I’m afraid I might start typing in Elizabethan English. I will say, though, that with every occasion that I eat quinoa I find myself liking it more and more. Not only are the health benefits fantastic, the taste and texture are actually crave-worthy. When you add salty feta crumbles and crunchy pistachios, it’s a textural heaven.
If you can’t find pistachios (or they’re too expensive where you live) feel free to substitute toasted almonds or pine nuts.
Taste: Deeply savory from the caramelized squash with bites of saltiness from the feta, nuttiness from the pistachios, and freshness from the parsley. The salt, pepper, olive oil, and vinegar round off the flavors.
Texture: Soft, fluffy, chewy, crunchy, crumbly.
Ease: Super simple. Make sure you have a big, sharp knife to cut the squash. While the squash is cooking you can cook your quinoa.
Appearance: Gorgeous presentation.
Pros: Perfect meal for cool weather – healthy and light yet fulfilling.
Would I make this again? Yes, I actually doubled the quinoa filling to eat throughout the week for lunch or a snack.
How to make Stuffed Acorn Squash with Quinoa and Pistachios
Yield: 8 servings
- 4 small acorn squash, halved and seeds removed
- 4 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 cup quinoa, rinsed
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup feta, crumbled
- 1/2 cup roasted, salted, pistachios, chopped
- 2 teaspoons red wine vinegar
- pinch red pepper flakes
Preheat oven to 425 degrees F. Brush squash with 2 tablespoons olive oil and season with salt and pepper. Roast cut-side down on two baking sheets until tender and caramelized, 15-20 minutes.
Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons olive oil, and vinegar. Season with salt and red pepper flakes to taste. Divide filling among squash.
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