Culinary and Lifestyle Medicine Track
Recipes

Stuffed Acorn Squash with Quinoa, Feta, and Pistachios

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Prep Time: 15 minutes
Cooking Time: 35 minutes

Ingredients

  • 4 small acorn squash, halved, with seeds removed
  • 4 tbsp olive oil
  • 1 cup dry quinoa, rinsed
  • 1/2 cup fresh chopped parsley
  • 1/2 cup feta cheese, crumbled
  • 1/2  cup roasted, salted pistachios, chopped
  • 2 tsp red wine vinegar
  • Pinch of red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Heat oven to 425 degrees. Brush squash with 2 tbsp olive oil and season with salt and pepper. Roast facing “cut side down” on 2 baking sheets until tender and caramelized, 15 to 20 minutes. 
  2. Meanwhile, bring quinoa and 2 cups of water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed (about 15 minutes). Let cool, then fluff with a fork.
  3. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tbsp oil, and vinegar. Season with salt and red pepper flakes. Divide filling among squash.
  4. Serve or pop in the oven for a 2-3 minutes to warm mixture if desired. Enjoy!

Nutrition Facts

Nutrition Facts for Stuffed Acorn Squash with Quinoa, Feta, and Pistachios

  • Number of Servings Per Container: 8
  • Serving Size: 1/2 squash stuffed
  • Calories: 290
  • Total Fat: 13g, 17% 
    • Saturated Fat: 2.5g, 13%
    • Trans Fat: 0g
  • Cholesterol: 5mg, 2%
  • Sodium: 140mg, 6%
  • Total Carbohydrate: 39g, 14% 
    • Dietary Fiber: 6g, 20%
    • Total Sugars: less than 1g
      • Added Sugars: 0g, 0%
  • Protein: 7g, 15%
  • Vitamin D: 0.01mcg, 0%
  • Calcium: 130mg, 10%
  • Iron: 3mg, 17%
  • Potassium: 1000mg, 21%