Ingredients:

  • 3 medium acorn squash (approx. 1 lb / 450g each), halved and seeded
  • 4 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • ½ cup red onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ⅓ cup toasted pecans or walnuts, chopped
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut sides of the acorn squash halves with 3 tbsp olive oil and season with salt and pepper.
  3. Place the squash cut-side down on a parchment-lined baking sheet and roast for 30-35 minutes until the flesh is fork-tender.
  4. While squash roasts, heat 1 tbsp olive oil in a saucepan over medium heat. Add quinoa and toast for 2-3 minutes until fragrant.
  5. Stir in the diced onion and garlic, sautéing until the onion becomes translucent.
  6. Pour in the vegetable broth, bring to a boil, then cover and simmer on low for 15 minutes.
  7. Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes.
  8. Flip the roasted squash halves upright.
  9. In a large bowl, fold the cooked quinoa together with dried cranberries, feta cheese, toasted nuts, chopped spinach, lemon juice, and fresh parsley.
  10. Spoon the filling into the roasted squash halves and serve.