Description
These Mediterranean Stuffed Acorn Squash are so easy to put together and packed with delicious flavors. Made with roasted acorn squash, quinoa, cucumbers, olives, peperoncini peppers, sweet cherry peppers, sun dried tomatoes, and more!
Ingredients
Units
Scale
- 3 acorn squash, halved
- 4 tablespoons olive oil, divided and more for topping
- 4 tablespoons lemon juice, fresh and divided
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 3 cups mixed greens, chopped
- 1 cucumber, diced
- 1/2 cup Mezzetta Garlic Stuffed Olives
- 1/2 cup Mezzetta Peperoncinis
- 1/2 cup Mezzetta Sweet Cherry Peppers
- 1/4 cup Sun-Ripened Dried Tomatoes
- 1/2 cup feta cheese, crumbled plus more for topping
- Sea salt and black pepper
Instructions
- Prep - Preheat the oven to 400°F. Cut a tiny bit off of each end of your acorn squash so that each piece will sit flat on a baking sheet. This means the stem side and the bottom. Cut the squash in half horizontally and with a spoon, scoop out the seeds and middle of each acorn squash half.
- Roast - Place each half of acorn squash cut side up on a rimmed baking sheet that is lined with parchment paper. Drizzle with 2 tablespoons olive oil, 1 tablespoon lemon juice, and a generous amount of sea salt and ground black pepper. Flip each acorn squash half over on the baking sheet cut side down and roast for 40 minutes. Halfway through the bake time, flip the squash so that the cut side is facing up.
- Prepare the filling - While your squash is roasting prepare the quinoa according to the package instructions. Then in a large bowl, combine 2 tablespoons olive oil, garlic, 2 tablespoons lemon juice, quinoa, mixed greens, cucumber, Mezzetta Garlic Stuffed Olives, Mezzetta Peperoncinis, Mezzetta Sweet Cherry Peppers, Mezzetta Sun-Ripened Dried Tomatoes, and feta cheese. Mix well. Season with sea salt and black pepper to taste.
- Assemble - Fill the acorn squash halves with the quinoa salad and drizzle each with olive oil and an extra sprinkled of crumbled feta cheese.
Notes
- Filling: You want your filling to be seasoned even more than usual so that it flavors each bite of squash as well.
- To store: Separate the squash and the quinoa salad mixture into two separate air tight container or storage bags. When ready to eat again, reheat the squash for about 15 minutes at 350°F. Allow squash to cool for a few minutes and fill with remaining quinoa salad mixture.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 40 minutes
- Category: Savory
Keywords: stuffed acorn squash