Stuffed Squash with Grape Relish

In Middle Eastern kitchens, stuffing vegetables is a cherished way to turn humble produce into a full meal. Roasted squash cradles a cumin-scented grain filling, finished with a bright grape and herb relish.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 320 cal
• 8g protein
• 48g carbs
• 13g fat

Every recipe here is free to read.

Ingredients

• 2 medium acorn or delicata squash
• 1 1/2 cups seedless grapes
• 1 1/2 cups cooked quinoa or bulgur
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 3 sliced green onions
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts or almonds

Instructions

1. 1Preheat the oven to 400°F. Halve the squash lengthwise and scoop out the seeds with a spoon.
2. 2Brush the cut sides lightly with oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet.
3. 3Roast for 25 to 30 minutes until the flesh is fork-tender and the edges are lightly caramelized.
4. 4While the squash roasts, halve the grapes and place them in a bowl with the lemon juice, a drizzle of oil, cumin, coriander, and salt.
5. 5Let the grape mixture sit 10 minutes so the fruit softens slightly and releases juices for the relish.
6. 6Fluff the cooked quinoa, then fold in most of the mint, parsley, green onions, and toasted nuts; season to taste.
7. 7When the squash is ready, flip the halves cut-side up and let them cool just enough to handle.
8. 8Mound the herbed quinoa generously into each squash cavity, packing it lightly so it holds together.
9. 9Spoon the grape relish and its juices over and the stuffed squash so every bite gets sweet-tart contrast.
10. 10Finish with the remaining fresh herbs and an extra grind of pepper. Serve warm or at room temperature; leftovers reheat beautifully for meal prep.