Aug 24, 2014

Stuffed Acorn Squash with Quinoa and feta

Quinoa Stuffed Acorn Squash with Feta




Slice acorn squash in half. Brush inside of squash with olive oil, sprinkle with sea salt and pepper. Place face down onto greased baking dish or cookie sheet. Bake at 425* for 25-30 minutes or until fork tender. 


Chop 1/2 cup of almonds and roast for a few minutes on the stove. Be careful not to burn.


Combine 2 cups cooked quinoa, with almonds, 1/2 cup feta, 1 tsp olive oil, 2 tsp white or red wine vinegar, pinch of sea salt and fresh black pepper; Stir. Once squash is cooked, fill with mixture and serve.

**To make as a main coarse, add place cooked turkey or ground chicken in the bottom of the squash and top with quinoa. 



Stuffed Acorn Squash with Quinoa and Feta 



Ingredients:

2 acorn squash
2 cups quinoa
1/2 cup feta
1/2 cup chopped almonds
1 tsp olive oil
2 tsp white wine vinegar or red wine vinegar

Directions: 



Slice acorn squash in half. Brush inside of squash with olive oil, sprinkle with sea salt and pepper. Place face down onto greased baking dish or cookie sheet. Bake at 425* for 25-30 minutes or until fork tender. 

Chop 1/2 cup of almonds and roast for a few minutes on the stove. Be careful not to burn.

In a medium sized bowl, combine 2 cups cooked quinoa, with almonds, 1/2 cup feta, 1 tsp olive oil, 2 tsp white or red wine vinegar, pinch of sea salt and fresh black pepper; Stir. Once squash is cooked, fill with mixture and serve. 

**To make as a main coarse, add place cooked turkey or ground chicken in the bottom of the squash and top with quinoa. 

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