Stuffed Squash with Fresh Herbs

Stuffed vegetables have long been a Mediterranean staple, turning simple produce into hearty meals. Roasted acorn squash cradles quinoa, bright herbs, and tangy feta with lemon for fresh, satisfying comfort.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 290 cal
• 10g protein
• 36g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 1.5 cups cooked quinoa
• 1.5 cups cherry tomatoes
• 1/3 cup fresh parsley
• 1/4 cup fresh mint leaves
• 2 tbsp fresh dill
• 3 oz feta cheese
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted walnuts

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment.
2. 2Halve the acorn squash through the stem, scoop out seeds and stringy bits, and brush the cut sides with olive oil.
3. 3Season the cavities lightly with salt and pepper, then place cut-side down on the sheet.
4. 4Roast for 25 to 30 minutes until the flesh is fork-tender and the edges start to caramelize.
5. 5While the squash roasts, halve the cherry tomatoes and finely chop the parsley, mint, and dill.
6. 6In a bowl combine the cooked quinoa, tomatoes, herbs, crumbled feta, minced garlic, lemon juice, remaining olive oil, salt, and pepper.
7. 7Fold in the roughly chopped toasted walnuts so every bite has crunch.
8. 8When the squash is ready, flip the halves cut-side up and let them cool just enough to handle.
9. 9Mound the herby quinoa mixture generously into each cavity, packing it lightly.
10. 10Return the stuffed squash to the oven for 8 to 10 minutes so the filling warms through and the feta softens.
11. 11Remove and let rest 3 minutes before serving so flavors settle.
12. 12Serve each half as a complete produce-forward plate, drizzling any remaining pan juices over the top.