Stuffed Acorn Squash with Quinoa and Pistachios
- 4 small acorn squash, halved and seeds removed
- 4 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup quinoa, rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup feta, crumbled
- 1/2 cup roasted, salted pistachios, chopped
- 2 teaspoons red-wine vinegar
- Pinch red-pepper flakes
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Acorn squash, small (4)
- Parsley, fresh (1/2 cup)
- Pistachios, roasted salted (1/2 cup)
- Condiments
- Red-wine vinegar (2 teaspoons)
- Cooking & Baking
- Olive oil, extra-virgin (4 tablespoons)
- Red-pepper flakes (1 Pinch)
- Salt and freshly ground pepper, Coarse (1)
- Pasta & Grains
- Quinoa (1 cup)
- Dairy
- Feta (1/2 cup)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published November 7, 2011 (1 year ago).
3 people saved this recipe.
