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Stuffed Roasted Squash with Pesto

Stuffed Roasted Squash with Pesto



Total Time: 1 hour
Serves: 4

INGREDIENTS

  • 2 medium acorn or butternut squashes
  • 2 Tbsp extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • 1/4 cup pesto
  • 1 clove garlic, minced
  • Fresh basil leaves, for garnish

INSTRUCTIONS

  1. Preheat the oven to 400°F.
  2. Cut each squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet. Roast for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
  4. While the squash is roasting, mix together the cooked quinoa, cherry tomatoes, feta, toasted pine nuts, pesto, and minced garlic in a bowl. Season with salt and pepper to taste.
  5. Once the squash is done, remove it from the oven and turn the halves cut-side up. Fill each squash cavity with the quinoa mixture.
  6. Return the stuffed squash to the oven for another 10 minutes, allowing the flavors to meld.
  7. Remove from the oven, garnish with fresh basil leaves, and drizzle with the remaining olive oil before serving.
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