Ingredients
The following ingredients have 4 Servings
- 2 halved and seeded acorn squash
- 2 Tbsp unsalted butter
- 3/4 tsp salt, (divided)
- 3/4 tsp pepper, (divided)
- 1 cup quinoa
- 2 cups reduced-fat vegetable stock ((can also use water))
- 2 Tbsp olive oil
- 1 yellow onion, (finely chopped)
- 4 garlic cloves, (minced)
- 1 cup finely chopped mushrooms
- 1 Tbsp finely chopped habanero pepper ((remove seeds for less heat))
- 1 Tbsp fresh lemon juice
- 2 cups baby spinach
- 1/3 cup crumbled feta, (plus more for topping)
- 1 Tbsp chopped parsley, (plus more for topping)
- Dried cranberries for topping, (optional)
Instruction
- Pre-heat oven to 375 degrees and line a baking sheet with foil.
- Place squash halves on baking sheet. Put 1/2 Tbsp butter in each acorn squash half and sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Roast squash for about 45 minutes, until it's tender to the fork.
- While the squash is roasting, prepare the quinoa. Bring quinoa and vegetable stock or water to a boil in a medium saucepan. Once boiling, lower to a simmer, cover, and let cook for about 15 minutes, until all water is absorbed. Fluff with a fork and set aside.
- Add olive oil to a large skillet over medium heat. Add onions, mushrooms, garlic, and habanero pepper and sauté while occasionally stirring for about 7 minutes, until beginning to brown. Sprinkle about 1/4 tsp salt and 1/4 tsp pepper into mixture and squeeze lemon juice over.
- Turn heat to low and add the cooked quinoa to the veggie mixture. Add in spinach and stir to combine and wilt spinach a bit. Stir in feta cheese and parsley.
- Spoon quinoa mixture into acorn squash halves and top with additional feta and parsley. Add dried cranberries, if desired.
