acorn squash stuffed with quinoa and roasted almonds
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 cup chopped fresh parsley
- 2 cups filtered water
- 2 teaspoons red-wine vinegar
- 1/2 cup feta crumbled
- 2-4 small acorn squashes halved and seeds removed - if you're serving 2 people get 1 squash, 4 people then get 2 squashes, 8 people then get 4 squashes. the quinoa makes enough to fill 8 small squash halves. you could even use 1 large butternut squash here and fill that up with th
- 3 tablespoons extra virgin olive oil divided, plus more for brushing on the squash
- 1/2 cup raw almonds with skins coarsely chopped
- fine sea salt and fresh ground pepper
- 1 cup dry quinoa rinsed - i love this brand of quinoa from quinoa corporation.
- Carbohydrate 1.95114000157231 g
- Cholesterol 0 mg
- Fat 19.590160000203 g
- Fiber 1.00319998635221 g
- Protein 0.906853334088522 g
- Saturated Fat 2.71197600003392 g
- Serving Size 1 1 recipe (534g)
- Sodium 37.1656666794457 mg
- Sugar 0.947940015220105 g
- Trans Fat 0.596654000061419 g
- Calories 184 calories
Preheat oven to 425 degrees. Let's begin by roasting up the acorn squash.Cut your squash in half. I'm going to warn you, cutting an acorn squash in half is HARD work. I felt like I was cutting through a log or something. I really had to dig in with my knife and rotate the squash around.After you cut your squash in half, scoop out all the seeds and membranes, using either a spoon or a melon baller.Next, brush each squash half with a bit of olive oil, and season with some salt and pepper.Roast the squash cut-side down on a baking sheet until tender when pierced with a fork, and caramelized, about 15-25 minutes. It may take longer or shorter, depending on the size of your squash. I had a larger acorn squash, so it took mine about 25 minutes.While the squash is cooking, bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a small sauce pan.Once the quinoa has come to a boil, give it a stir, cover it and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: If you’re using another brand of quinoa, please check the package for cooking instructions as they all vary.The quinoa is done when its tender and you can see the little quinoa curlicues.Let the quinoa cool just a bit and then fluff with a fork.While the quinoa and squash are cooking, wash and chop up your parsley and toast up the almonds. You can also toast up the almonds ahead to time to save a step. Just store them in covered container till you’re ready to use them.Coarsely chop up the almonds.Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chopped almonds to the skillet and stir frequently until golden brown in spots, about 2-3 minutes. Transfer the nuts to a paper towel lined plate to get the grease off. Sprinkle the almonds with some fine sea salt. Set them aside.In a large bowl, combine the quinoa, ½ cup chopped parsley, ½ cup feta, almonds, 2 teaspoons red-wine vinegar and 2 tablespoons olive oil. Season with salt and pepper.Fill up your squash halves with the quinoa and dig in.Got leftover quinoa? Just reheat it in a skillet with a touch of coconut oil or in the microwave.
