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
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- Return the stuffed squash to the oven for another 10 minutes, allowing the flavors to meld.
- Remove from the oven, garnish with fresh basil leaves, and drizzle with the remaining olive oil before serving.