Stuffed Squash with Market Herbs

Serves 4 · 20 min prep · 45 min cook

Ingredients

• 2 medium acorn squash
• 1.5 cups cooked quinoa
• 1 cup diced late-season tomatoes
• 3/4 cup halved red seedless grapes
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tbsp snipped fresh chives
• 4 oz crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 garlic clove
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash from stem to tip and scoop out the seeds and stringy pulp with a spoon.
2. 2Brush the cut sides generously with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
3. 3Roast 30 to 35 minutes until the flesh is fork-tender and the edges begin to caramelize and pull away from the skin slightly.
4. 4While the squash roasts, fluff the cooked quinoa in a large bowl. Fold in the diced late tomatoes, halved grapes, minced garlic, lemon juice, and a drizzle of olive oil.
5. 5Add most of the chopped parsley, mint, and chives along with half the crumbled feta. Season the filling with salt and pepper and toss gently so the grapes stay intact.
6. 6Remove the squash from the oven and carefully flip the halves cut-side up. Let them cool just enough to handle, about 5 minutes.
7. 7Mound the herb-quinoa mixture generously into each squash cavity, pressing lightly so it stays put. Sprinkle remaining feta and the toasted pine nuts over the tops.
8. 8Return the stuffed squash to the oven for 8 to 10 minutes so the cheese softens and the filling warms through without drying out.
9. 9Transfer to a large platter, scatter the reserved fresh herbs over everything, and bring to the table whole so guests can admire and serve themselves.