My mother-in-law is on the west coast spending time with her newest grandbaby until the end of the month. Meanwhile, my father-in-law is stuck with us eating whatever I make for dinner. When I was making this recipe, I kept thinking of him missing the traditional soups and beefy Nicaraguan dishes that my mother-in-law would make for him. This poor man probably says to her on their daily phone calls,
Guess what she made for dinner tonight?
Well at least he is eating healthy, and to my surprise, he was the one that liked it the most!
This dish can be deceiving. You may think that half an acorn squash and some quinoa is not a substantial meal but enjoy one serving and trust me, you will be satisfied.
Adapted from Whole Living magazine
Stuffed Acorn Squash with Quinoa and Pistachios
Serves 8
4 small acorn squash, halved and seeds removed
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup quinoa, rinsed
½ cup chopped fresh parsley
½ cup shredded parmesan cheese
½ cup roasted, salted pistachios, chopped
2 teaspoons red-wine vinegar
¼ teaspoon red pepper flakes
Heat oven to 425°. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut-side down on two baking sheets until tender and caramelized, 15 to 20 minutes.
While squash in the oven, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
In a large bowl, combine quinoa, parsley, parmesan cheese, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red pepper flakes.
Divide filling among squash.
If you like, sprinkle with any extra parmesan cheese and stick under the broiler until it melts. Yum!
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