Stuffed Acorn Squash

This is a great quick fall weeknight meal that is vegetarian, gluten free and rich in fiber. Indigenous to North and Central America, acorn squash is a mildly sweet and nut winter crop that contains 9 grams of dietary fiber in 1 cup alone. It is also packed with magnesium, manganese, and potassium which can support your bone health, immune system, blood pressure and lower your risk of diabetes. Patients on dialysis be careful though, 1 cup will contain almost 900 mg of potassium!

Ingredients

• 2 medium to large acorn squash (you can also use delicata squash for a slightly sweeter taste)
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon fine sea salt, divided
• ¼ cup quinoa, rinsed
• 2 cups shredded brussel sprouts
• ¼ cup dried cranberries
• ¼ cup raw pepitas (hulled pumpkin seeds)
• ¼ cup chopped green onion
• ¼ cup chopped fresh flat-leaf parsley
• 2 clove garlic, pressed or minced
• 1 tablespoon lemon juice
• ¾ cup grated Parmesan cheese
• ½ cup crumbled goat cheese or feta

Instructions

1. Preheat the oven to 400° Fahrenheit and line a large, rimmed baking sheet with parchment paper. While the oven is preheating, prepare the acorn squash. Use a sharp chef’s knife to slice the squash into halves and scoop out and discard the seeds and stringy bits inside.
2. Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides face down against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
3. In a small saucepan, bring 1 cup of water to a boil. Add the quinoa. Once it reaches a simmer, lower the heat, cover and cook for 20 minutes. Once cooked, fluff quinoa with a fork and add the cranberries and cover again to trap the heat and allow the cranberries to plump.
4. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes (Watch this carefully! Pepitas can burn very easily). Set aside.
5. Pour the quinoa mixture into a medium mixing bowl. Add the toasted pepitas, Brussels sprouts, green onion, parsley, garlic, lemon juice, parmesan cheese, goat cheese, remaining ¼ teaspoon salt, and remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
6. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.

7. Serve warm and enjoy!
    

   Adapted from Cookie and Kate by Michele Daniele, Dietitian Nutritionist