Stuffed Acorn Squash with Quinoa, Feta, and Pistachios

Why You’ll Love This Recipe

This recipe is both hearty and elegant, making it an excellent choice for weeknight dinners, meal prep, or holiday gatherings. The roasted squash adds natural sweetness, quinoa brings protein and fiber, feta offers creaminess and tang, while pistachios add a satisfying crunch. It’s a vegetarian dish that feels indulgent yet nourishing, and the vibrant presentation makes it a show-stopper on any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 small acorn squash, halved and seeded
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 1/4 cups water
• 2 cloves garlic, minced
• 1 small lemon, zested and juiced
• 1/2 cup quinoa, rinsed and drained
• 1/4 cup chopped parsley
• 2 tablespoons chopped chives
• 1/3 cup crumbled feta cheese
• 1/3 cup roasted and salted pistachios, coarsely chopped

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the acorn squash halves with olive oil, season with salt and pepper, and place them cut side down on the baking sheet. Roast for 30–35 minutes until tender and caramelized.
3. Meanwhile, in a medium saucepan, bring the water to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.
4. In the warm quinoa, stir in garlic, lemon juice, lemon zest, parsley, and chives. Season with salt and pepper to taste.
5. Gently fold in the feta cheese and pistachios.
6. Flip the roasted squash halves upright and fill each cavity with the quinoa mixture.
7. Serve warm, garnished with extra herbs if desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Swap pistachios with walnuts, pecans, or almonds for a different flavor.
• Use goat cheese instead of feta for a creamier, tangier option.
• Add dried cranberries or pomegranate seeds for a pop of sweetness.
• Mix in spinach or kale for extra greens.
• Drizzle with a balsamic glaze for added depth and a hint of sweetness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture, or microwave in short intervals. Freezing is not recommended as the squash may become watery after thawing.

FAQs

Can I prepare the squash ahead of time?

Yes, you can roast the squash in advance and store it in the refrigerator, then fill it with quinoa when ready to serve.

Do I need to peel the acorn squash?

No, the skin becomes tender when roasted and is edible, but you can also scoop out the filling and eat it without the peel.

Can I make this vegan?

Yes, simply omit the feta or replace it with a dairy-free cheese alternative.

What type of quinoa should I use?

Any type of quinoa white, red, or tricolor works well. White quinoa will be the mildest in flavor.

Can I double the recipe for a crowd?

Absolutely, just use more squash and adjust the filling quantities accordingly.

How do I prevent the quinoa from being mushy?

Make sure to rinse the quinoa before cooking and let it rest covered for 5 minutes after cooking before fluffing.

Can I use another type of squash?

Yes, delicata, kabocha, or small butternut squash work well as substitutes.

What can I serve this with?

It pairs nicely with roasted chicken, grilled fish, or as a vegetarian main with a fresh green salad.

Can I add protein to make it more filling?

Yes, you can mix in chickpeas, lentils, or shredded chicken for added protein.

Is this recipe good for meal prep?

Yes, it reheats well and makes a great option for healthy lunches throughout the week.

Conclusion

Stuffed Acorn Squash with Quinoa, Feta, and Pistachios is a vibrant, nutritious dish that’s as satisfying as it is beautiful. With its balance of sweet squash, savory feta, and crunchy pistachios, it’s perfect for both casual dinners and special occasions. This recipe is proof that wholesome ingredients can create a stunning and flavorful meal.

Print