Mediterranean Stuffed Acorn Squash
Leave a review!
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Perfect for meat-free eating, this Mediterranean-inspired dish takes seasonal flavors and stuffs them inside roasted acorn squash.
Quinoa, dried cranberries, pine nuts, fresh herbs, and chickpeas create a healthy, vegetarian filling. This is a wonderful plant-based meal that your family will love!
Mediterranean Stuffed Acorn Squash
Cook time: 40min Prep time: 15min Total time: 55min
Servings: 4
Ingredients
- 2 medium-size acorn squash, cut in half, seeds removed
- 2 Tbsp. Heinen's extra virgin olive oil, divided
- Salt and pepper
- 1 1/2 tsp. Terranean za'atar, divided
- 1/2 cup Heinen's quinoa, rinsed
- 1 cup water
- 1/4 cup dried cranberries
- 1/4 cup Heinen's pine nuts
- 1/2 cup Heinen's chickpeas, drained and rinsed
- 3-4 green onions, green and white parts chopped
- 1/4 cup fresh flat leaf parsley
- 1 Tbsp. chives, chopped
- 1/4 cup fresh mint, chopped
- 1 garlic clove, minced
- 1 Tbsp. lemon juice
- 1/4 tsp. Heinen's paprika
Instructions
- Preheat the oven to 400˚F.
- Microwave the acorn squash for 2-3 minutes to soften the skin. This makes it easier to cut the squash in half.
- Cut the squash in half from the tip to the bottom stem.
- Use a large spoon to scoop out the seeds and discard.
- Place the acorn squash on a baking sheet with the hollow hole facing up.
- Use your hands or a brush and rub 1 tablespoon of olive oil over the four squash halves.
- Sprinkle sea salt and pepper along with 1/2 teaspoon of za’atar over the squash.
- Flip the squash over on the baking sheet and bake for 40-45 minutes, or until the flesh is soft and the squash is tender.
- While the squash is cooking, cook the quinoa.
- Let the quinoa cool, then add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, and mint. Set aside.
- In a mason jar or small bowl, whisk together the one remaining tablespoon of olive oil, garlic, lemon juice, paprika and the remaining one teaspoon of za’atar.
- Pour the dressing over the quinoa mixture and stir well.
- Once the squash is done, remove from the oven. Add a scoop of the quinoa mixture to each squash half, evenly distributing it among the four halves.
- Serve warm.
