Stuffed Acorn Squash with Quinoa and Pistachios

Yield: 8 servings

Prep Time: 10 minutes

Cook: 25 minutes

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

Tessa's Recipe Rundown...

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.
Cons: None.
Would I make this again? Yes, I actually doubled the quinoa filling to eat throughout the week for lunch or a snack.

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.

How to make
Stuffed Acorn Squash with Quinoa and Pistachios

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

Recipe Notes

From Whole Living November 2011
Course: Main Course
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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5 Responses to “Stuffed Acorn Squash with Quinoa and Pistachios”

  1. #
    Rachel — October 26, 2011 at 1:31 am

    Yum – I love quinoa, especially when tossed with some feta. This looks delicious!

  2. #
    Jordan — October 26, 2011 at 10:27 pm

    this looks amazing!!!!

  3. #
    Glenys P — October 27, 2011 at 10:28 am

    I'm growing squash in the vege patch right now. This looks like the perfect recipe to go with my home grown efforts and it's been to long since I used quinoa.

  4. #
    Pat — November 11, 2011 at 8:45 pm

    Delicious recipe, but you should give credit – Martha Stewart's Whole Living Magazine, Nov 2011.

    • #
      handleheat — November 11, 2011 at 8:52 pm

      Pat, you should read the post completely (under the recipe title). I always give credit if it's due.

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