Vegetarian Stuffed Acorn Squash
Roasted acorn squash halves filled with a spiced quinoa and chickpea mixture, topped with crumbled feta and fresh parsley.
This dish features acorn squash roasted until tender and caramelized, then filled with a hearty mixture of quinoa, chickpeas, dried cranberries, and chopped walnuts. Seasoned with ground cumin and coriander, the filling is topped with crumbled feta cheese and garnished with fresh parsley. It’s a comforting and nutritious meal perfect for autumn.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Quinoa - 150 g
- Chickpeas - 200 g
- Zucchini - 2 pcs
- Parsley - 10 g
- Coriander - 1 tsp
- Feta Cheese - 100 g
- Dried Cranberries - 50 g
- Walnuts - 50 g
- Salt - 0.5 tsp
- Pepper - 0.25 tsp
- Cumin - 1 tsp
- Olive Oil - 20 ml
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Cut 2 acorn squashes in half lengthwise and scoop out the seeds.
Step 3
Brush the squash halves with 20 ml olive oil and season with salt and pepper. Place them cut side up on a baking sheet and roast for 30 minutes until tender.
Step 4
Meanwhile, cook 150 g quinoa according to package instructions.
Step 5
In a bowl, mix the cooked quinoa with 200 g chickpeas (drained), 50 g dried cranberries, 50 g chopped walnuts, 1 tsp ground cumin, 1 tsp ground coriander, and additional salt and pepper to taste.
Step 6
Remove the squash from the oven and fill each half with the quinoa mixture. Top with 100 g crumbled feta cheese.
Step 7
Return to the oven and bake for an additional 10 minutes until the feta softens slightly.
Step 8
Garnish with 10 g chopped fresh parsley and serve warm.
Cook's Notes
For a touch of sweetness, drizzle a little maple syrup over the filling before baking.