Stuffed Squash with Tomato Relish

Across the Mediterranean, stuffing vegetables turns humble produce into a complete, comforting meal. Roasted acorn squash cradles quinoa, chickpeas, and pine nuts, finished with a bright tomato-basil relish.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 380 cal
• 12g protein
• 52g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 3 medium ripe tomatoes
• 1 1/2 cups cooked quinoa
• 1 can (15 oz), drained chickpeas
• 1/2 small red onion
• 1/3 cup chopped fresh basil
• 1 lemon
• 3 tbsp olive oil
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp pine nuts

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash lengthwise, scoop out the seeds, and brush the cut sides lightly with olive oil and salt.
2. 2Place the squash halves cut-side down on a baking sheet and roast 30 to 35 minutes until the flesh is tender when pierced with a fork.
3. 3Meanwhile, dice the tomatoes and finely chop the red onion and garlic for the relish.
4. 4In a bowl combine the diced tomatoes, onion, garlic, most of the basil, a squeeze of lemon juice, a drizzle of olive oil, salt, and pepper; toss and let sit so the juices mingle.
5. 5Warm a small dry skillet over medium heat and toast the pine nuts 2 to 3 minutes, shaking often, until golden and fragrant; set aside.
6. 6In another bowl fold the cooked quinoa and drained chickpeas with a spoonful of the tomato juices, remaining olive oil, lemon zest, and salt.
7. 7Flip the roasted squash halves cut-side up; if needed, scoop a little extra flesh to create a deeper well without piercing the skin.
8. 8Mound the quinoa-chickpea mixture into each squash half, packing it gently so it stays mounded.
9. 9Return to the oven for 8 to 10 minutes just to heat through, then top each half generously with the fresh tomato relish and toasted pine nuts.
10. 10Finish with the remaining basil and an extra grind of pepper; serve immediately while the squash is creamy and the relish is bright and raw.