Stuffed Squash with Market Herbs

Stuffing vegetables is a Mediterranean habit as old as the harvest stalls themselves. Here, roasted acorn squash holds quinoa tossed with market herbs, lemon, and creamy feta for a bright vegetarian supper.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 380 cal
• 12g protein
• 42g carbs
• 20g fat

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Ingredients

• 2 medium acorn squash
• 2 cups cooked quinoa
• 1.5 cups halved cherry tomatoes
• 4 oz crumbled feta cheese
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tbsp chopped fresh dill
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 minced garlic cloves
• 1/4 cup toasted pine nuts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup finely diced red onion

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. 2Halve each acorn squash from stem to tip and scoop out the seeds and stringy bits with a spoon.
3. 3Brush the cut sides generously with olive oil, season with salt and pepper, and place cut-side down on the sheet.
4. 4Roast for 30 to 35 minutes until the flesh is fork-tender and the edges are lightly caramelized.
5. 5While the squash roasts, combine the cooked quinoa, halved cherry tomatoes, diced red onion, minced garlic, most of the herbs, lemon juice, and a drizzle of olive oil in a mixing bowl.
6. 6Fold in the crumbled feta and toasted pine nuts, tasting and adjusting salt and pepper so the filling is bright and herby.
7. 7Flip the roasted squash halves cut-side up and let them cool just enough to handle safely.
8. 8Mound the herb quinoa mixture generously into each squash cavity, packing it lightly so it stays put.
9. 9Return the stuffed squash to the oven for 8 to 10 minutes to warm the filling and soften the tomatoes slightly.
10. 10Transfer to a large platter, scatter the remaining fresh herbs over the tops, and drizzle with a final touch of olive oil.
11. 11Serve family-style so guests can take a half and share the vibrant market-herb flavors.