PISTACHIO STUFFED ACORN SQUASH
INGREDIENTS
- 4 Acorn squashs (small) (halved & seeds removed)
- 4 T Extra-virgin olive
- Coarse salt & freshly ground pepper
- 1 C Quinoa (rinsed)
- 1/2 C Parsley (chopped) (fresh)
- 1/2 C Feta (crumbled)
- 1/2 C Pistachios (salted) (roasted) (chopped)
- 2 t Red-wine vinegar
- Pinch red-pepper flakes
DIRECTIONS
- 1. Heat oven to 425 degrees.
- 2. Brush squash with 2 T oil & season with salt & pepper.
- 3. Roast cut side down on 2 baking sheets until tender & caramelized 15 to 20 minutes.
- 4. Meanwhile, bring quinoa & 2 C water to a boil in a small pot.
- 5. Reduce heat & simmer, covered, until tender & water is absorbed, about 15 minutes.
- 6. Let cool, then fluff with a fork.
- 7. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 T oil & vinegar.
- 8. Season with salt & red-pepper flakes.
- 9. Divide filling among squash.
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