Stuffed Acorn Squash

Indulge in the rich, Mediterranean flavors of Noshejan Peak Greek Technique Stuffed Acorn Squash. Our unique recipe features a quinoa and chickpea filling, perfectly complemented by tangy feta cheese. Each stuffed squash is crowned with a generous layer of melted parmesan, creating a delightful blend of textures and tastes. 

Servings

4

Prep Time

15 Min

Cook Time

65 Min

Ingredients

• 2 acorn squash, halved & seeded
• Olive oil
• 4 tbsp Noshejan Peak Greek Technique
• 2 large red onions, diced
• 6 garlic cloves, minced
• 1 cup cooked chickpeas
• 1/2 red bell pepper, seeded & diced
• 1/4 cup pine nuts
• 2 cups cooked quinoa
• Zest & juice of one lemon
• 1/2 cup crumbled feta cheese
• 1 cup freshly grated Parmesan
• Chopped parsley for garnish

Instructions

Preheat oven to 425°.

Place the acorn squash halves in a roasting pan. Drizzle with olive oil and 1 tbsp Noshejan Peak Greek Technique. Roast in the oven for 45 minutes.

In a pan, heat 4 tbsp olive oil over medium heat. Sauté the onions for 20 minutes, stirring often, allowing them to caramelize. Add the garlic and cook for one more minute. Transfer to a large mixing bowl and allow to cool.

Heat a small pan over medium heat. Add the pine nuts and toast until fragrant and lightly browned, stirring often. Set aside to cool.

Add chickpeas, bell pepper, pine nuts, quinoa, lemon zest and juice, feta cheese, and the remaining Noshejan Peak Greek Technique to the mixing bowl containing the cooked onions and garlic. Mix well.

Divide the quinoa mixture evenly among the squash halves. Evenly top with the Parmesan. Cook uncovered for 20 minutes.

Serve warm, garnished with parsley.