Mediterranean Stuffed Acorn Squash
Servings Prep Time
2people 5minutes
Cook Time
45minutes
Servings Prep Time
2people 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat the oven to 375 degrees and prepare your squash for roasting. Using a large, sharp knife, cut the squash in half from stem to tip. Avoid cutting directly through the stem, since it’s very tough; instead cut immediately adjacent to it. Scoop out the seeds.
  2. Use your fingers or a pastry brush to rub about ½ teaspoon of oil onto the cut sides of each half of the squash. Sprinkle about 1/8 tsp salt onto each half and add a generous amount of freshly ground black pepper. Place the halves face-up on a baking sheet and bake for 45 minutes to an hour, until the edges caramelize, and a fork easily pierces the flesh.
  3. While the squash is roasting, prepare your stuffing. In a medium saucepan, combine quinoa, ¼ tsp salt, and water on medium-high, and bring to a boil. Once boiling, reduce heat to bring quinoa to a simmer and cover. Cook for about 12 minutes, or two minutes less than the time recommended on package instructions. Once finished, there should still be some un-absorbed liquid in the saucepan, which the couscous will absorb.
  4. Turn off the flame and add couscous to the saucepan with the quinoa, stir, and re-cover. Steam for 5 to 7 minutes, and then fluff the mixture.
  5. Melt 3 tbsp butter in a pan over medium heat and add chopped scallion whites and greens. Saute scallions for a few minutes, stirring regularly until they are fragrant and begin to brown. Fold the sauteed scallions and remaining butter into the saucepan with the couscous and quinoa mixture.
  6. Incorporate the raisins, feta, and pecans into the saucepan and stir together. Spoon the quinoa stuffing mixture into the roasted squash halves. Sprinkle with parsley, if desired, and serve with reserved scallion greens.
Recipe Notes

*This method of cooking quinoa and couscous together is a bit crazy. I’m not a quinoa fanatic, but I like to reap the benefits, so I cut it with couscous. It worked pretty well but it’s certainly a shortcut, and the couscous is a bit less fluffy than is typical. If you are interested in using just quinoa or just couscous, by all means do that, and simply follow the package instructions for prep.