My father-in-law served this super tasty and nutritious side dish at Sunday supper this past weekend. He has been experimenting with different "gluten free" options for me recently, and this one was particularly good, so I thought I'd share it with you. The recipe was in this months Whole Living magazine under "Thanksgiving Sides" but honestly this dish could be a meal in and of itself. Quinoa is a complete protein and very filling, especially with the pistachio and and feta. If you are vegan you could easily swap the feta for some nutritional yeast, which has a mild cheesy flavor. Choose firm, smooth-skinned dark green acorn squash with some yellow-orange coloring that feels heavy for its size.
Stuffed Acorn Squash With Quinoa & Pistachios
- 4 small acorn squash, halved and seeds removed
- 4 tbs extra-virgin olive oil
- 1 cup quinoa, rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup feta, crumbled
- 1/2 cup roasted, salted pistachios, chopped
- 2 tsp red-wine vinegar
- Pinch red pepper flakes
- Coarse salt and freshly ground pepper
Heat oven to 425. Brush squash with 2 tbs oil and season with salt and pepper. Roast cut-side down on two baking sheets until tender and caramelized (15-20 min). Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed (about 15 min). Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tbs olive oil, and vinegar. Season with salt and red pepper flake. Divide filling among squash and enjoy!