Acorn Squash Stuffed with Creamy Quinoa, Spinach, Feta, Cranberries and Spiced Pepitas

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the acorn squash halves on a baking tray, cut side up.

2. 2

   Mix 1 tablespoon olive oil, maple syrup, cinnamon, 1/2 teaspoon salt, and a pinch of black pepper. Brush this mixture over the cut surface of the acorn squash. Roast for 35 to 40 minutes at 200 °C / 400 °F, until tender when pierced with a knife.

3. 3

   While the acorn squash roasts, place the quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes; then fluff the quinoa with a fork.

4. 4

   Heat a large skillet over medium heat and add the remaining tablespoon of olive oil. Add the red onion and cook for 3 to 4 minutes until softened. Add the garlic and cook 30 seconds more.

5. 5

   Add the fresh spinach to the skillet and cook for 1 to 2 minutes until wilted. Stir in the smoked paprika, lemon juice, and the remaining salt and black pepper. Mix well.

6. 6

   Add the cooked quinoa, plain Greek yogurt, feta cheese, and dried cranberries to the skillet. Cook for 1 minute, stirring gently, until the filling is creamy and well combined.

7. 7

   In a small dry skillet or on one side of another tray, toast the pumpkin seeds with the ground cumin for 2 to 3 minutes over medium heat, or in the oven at 200 °C / 400 °F for 4 to 5 minutes, watching carefully so they do not burn.

8. 8

   When the acorn squash is ready, remove it from the oven and fill each half with the quinoa mixture. Return to the oven for 5 more minutes at 200 °C / 400 °F to heat the filling through.

9. 9

   Serve the stuffed acorn squash topped with the spiced pepitas and chopped fresh parsley.