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Quinoa Stuffed Acorn Squash
Directions
- Rub cut sides of squash with olive oil and season with salt and pepper.
- Place on parchment-covered sheet pans and bake, cut side up, at 375°F for 50-60 minutes, or until very tender and golden brown.
- Prepare quinoa sprouted blend according to package directions.
- Let sit for 5 minutes, then mix in the butter, almonds, feta cheese, parsley and pomegranate arils.
- Stuff roasted squash halves with quinoa mixture and garnish with more pomegranate arils.
Ingredients
-
3
acorn squash
halved lengthwise and seeded
-
2 tbsp
Farm Boy™ Greek Olive Oil
-
salt and pepper
to taste
-
1 pack
Farm Boy™️ Ancient Quinoa Sprouted Blend
-
2 2/3 cups
water
-
1/2 tsp
salt
or to taste
-
2 Tbsp
butter
-
1/3 cup
toasted slivered almonds
-
3/4 cup
Farm Boy™ Feta Cheese
crumbled
-
1/3 cup
parsley
chopped
-
1/2 cup
pomegranate arils
plus more for garnish
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