Mediterranean Stuffed Acorn Squash

Mediterranean stuffed Acorn Squash

Suggested Pairing – Fruity Pinot Gris

  • 2 medium/large acorn squash halved and seeded
  • 4 TBSP olive oil
  • 4 cups chopped kale
  • 1 tsp kosher salt
  • 1 (15oz) can of garbanzo beans drained
  • ½ tsp black pepper
  • 1 ½ cups cooked quinoa
  • ½ cup chopped onion
  • ½ cup sliced Kalamata olives
  • 3 cloves garlic, minced
  • ½ cup julienned sun-dried tomatoes in oil
  • ¼ cup water
  • ½ cup feta cheese
  • 2 TBSP tomato paste
  • 1/3 cup panko bread crumbs
  • 1 TBSP olive oil
  • 1/3 cup shredded parmesan

Preheat oven to 425.  Brush the insides of each squash with 2 TBSP of the olive oil, then season with ½ tsp of kosher salt and ¼ tsp of black pepper.  Bake in roasting pan for 45-50 minutes, or until squash is tender.  

While the squash is cooking heat remaining 2 TBSP of olive oil in large sauté pan over medium heat.  Sauté onion for 3-5 mins until it begins to turn golden, add garlic and sauté for 1-2 minutes more.  Add ¼ cup of water, tomato paste, and remaining salt and pepper to the onion mixture, stir to combine well.  Stir in the kale and cook for about 5 minutes until the greens are tender.  Stir in the cooked quinoa, beans, olives, tomatoes, and feta crumbles.  Cook over low heat for an additional 3-5 mins.  Remove from heat.

In a separate bowl combine breadcrumbs, oil and shredded parmesan.  Stuff each roasted squash half with quinoa mixture and top with breadcrumb mix. Position rack in center of oven and preheat broiler.  Broil stuffed squash halves for 3-4 mins rotating halfway through until cheese is melted and breadcrumbs are browned.  Serve with 2-3ozs of marinara sauce if desired.  (Serves 4)

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