This weekend I went and picked up our bountiful basket at the local search and rescue. I was excited to see we scored some cucumbers, tomatoes, carrots, limes, lettuce, etc. We even got a hami melon, which I have never seen before in my life! One thing I was not excited about was getting not one, but two acorn squashes in our bountiful basket.
Determined to find a way to make acorn squash appealing to my husband and myself, I did some serious googling on the best way to prepare acorn squash. The results = roasting them with simple salt, pepper and olive oil. Roasting them, like all foods, brings out their best flavors and caramelizes them, which is always a good thing in my opinion.
I like this squash!" I enjoyed it so much, I had to share it here with all of you!
Garlic Roasted Acorn Squash Stuffed with Quinoa
- 1 Acorn Squash, halved and seeds/membrane scraped out
- 2 tablespoons Garlic Infused Olive Oil, divided
- Salt & Black Pepper, to taste
- 1/2 cup Quinoa
- 1/4 cup Pistachios, shelled and coarsely chopped
- 1/4 cup crumbled Feta Cheese
- 1/2 tablespoon dried Parsley
- 1/4 teaspoon Garlic Salt
- 1/8 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Red Wine Vinegar
Meanwhile, bring 1 cup of water with 1/2 cup Quinoa to a boil in a small pot. Reduce the heat to medium-low and simmer for 12-15 minutes until the Quinoa is tender. Remove the pot from the heat and fluff the Quinoa with a fork. Transfer the cooked Quinoa to a small bowl and add 1 tablespoon garlic infused oil, pistachios, feta cheese, dried parsley, garlic salt, red pepper flakes and red wine vinegar. Stir to combine and then fill the quinoa salad in the cavities of the acorn squash with a large spoon. Serve and enjoy!