Mediterranean Stuffed Acorn Squash Recipes

MEDITERRANEAN STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Microwave the acorn squash for 2-3 minutes to soften the skin. This makes it easier to cut the squash in half.
• Cut in half from the tip to the bottom stem.
• Use a large spoon to scoop out the seeds and discard.
• Place the acorn squash on a baking sheet with the hollow whole facing up.
• Use your hands or a brush and rub 1 Tablespoon of olive oil over the 4 halves of the squash.
• Sprinkle sea salt and pepper along with 1/2 teaspoon of za'atar over the squash.
• Flip the squash over on the baking sheet and bake for about 40-45 minutes or until the flesh is soft and the squash is tender. While the squash is cooking cook the quinoa.
• Let the quinoa cool and then add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, mint and set aside.
• In a mason jar or small bowl whisk together the 1 remaining Tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za'atar.
• Pour the dressing over the quinoa mixture and stir well.
• Once the squash is done remove from the oven. Add a scoop of the quinoa mixture to each squash evenly distributing it among the four halves.
• Serve warm.