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Stuffed Acorn Squash with Quinoa, Feta, and Pistachios

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A wholesome and vibrant dish where roasted acorn squash is filled with a flavorful mixture of quinoa, feta, fresh herbs, and crunchy pistachios. Perfect as an elegant vegetarian main or festive side dish.

Ingredients

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

Instructions

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

Notes

Swap pistachios with walnuts, pecans, or almonds for variation.

Goat cheese can replace feta for a creamier, tangier option.

Add dried cranberries or pomegranate seeds for sweetness.

Mix in spinach or kale for extra nutrition.

Drizzle with balsamic glaze for depth and balance.

Best reheated in the oven for texture.

Nutrition

Find it online: https://justsosavory.com/stuffed-acorn-squash-with-quinoa-feta-and-pistachios/