Ingredients:

  • 2 medium acorn squash (about 1 pound each or 450g)
  • 2 tablespoons olive oil (30ml)
  • Salt and pepper to taste
  • 1 cup cooked quinoa (185g)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced bell pepper (150g)
  • 1 cup chopped spinach (30g)
  • 1 teaspoon dried thyme (5g)
  • 1 teaspoon dried basil (5g)
  • ½ cup feta cheese, crumbled (75g)
  • 1 tablespoon lemon juice (15ml)
  • ¼ cup walnuts, chopped (30g) - optional

Instructions:

  1. Preheat the Oven: Set the oven to 400°F (200°C).
  2. Prepare the Squash: Halve each acorn squash and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.
  3. Roast the Squash: Place the squash halves cut side down on a baking sheet lined with parchment. Roast for 25-30 minutes until tender.
  4. Cook the Filling: In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent (about 3-4 minutes). Add diced bell pepper and sauté until softened (about 5 minutes). Stir in the chopped spinach and cook until wilted (2 minutes).
  5. Combine the Filling: In a mixing bowl, combine the cooked quinoa, sautéed vegetables, thyme, basil, feta, lemon juice, and walnuts. Season with salt and pepper to taste.
  6. Stuff the Squash: Remove squash from the oven and carefully flip them over. Fill each half generously with the quinoa mixture.
  7. Final Bake: Return stuffed squash to the oven and bake for an additional 10-15 minutes until everything is heated through.
  8. Serve: Garnish with fresh herbs if desired and enjoy!