Stuffed acorn squash
Dec 18 2019
Who else needs little break from eating so much during the holidays? This dish feels festive enough for December but is also really clean and full of nutrients to help recover a little. You could eat it anytime of the year during squash season.
Preheat the oven at 425F. Cut the squash in 2, place in a baking dish and scatter the carrots and zucchini around. Drizzle with olive oil, salt and pepper and roast for 40-45 minutes.
Cook the quinoa according to packaging instruction. When it is cooked, toss with the feta, cranberries, squeeze the lemon and add 1-2 tbsp of olive oil. Taste and adjust seasoning.
When the veggies are cooked, add the zucchini and carrots to the quinoa and combine it all together. Spoon it into the acorn squash and you can eat it like that or broil for 2-3 minutes so the feta caramelizes.
Add some micro greens or fresh herbs to make it look pretty and enjoy!