Acorn squash stuffed with quinoa, toasted hazelnuts and feta, topped with tomato.
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Do you have a recipe for this? Sounds delicious!
ReplyDeleteAcorn Squash w/ Quinoa hazelnuts and feta
ReplyDeleteAcorn Squash - halfed
1 cup quinoa
1 bouillon cube (chicken or veggie)
1/4 hazelnuts chopped and toasted
.5 lb greek feta
1/4 cup dried Currants (optional)
1 vine ripe tomatoe
Pre heat over to 400. Place squash open side down in a roasting pan. Add 3.4 water. Cover tightly with tin foil and bake for 30 mins. Remove from oven flip squash right side up.
Meanwhile, bring 2 cups water, 1 cup quinoa (thoroughly rinsed) and chicken stock to a boil. Cover and lower heat to simmer for 25 mins. Remove from heat. Fluff with fork. Let cool. Add crumbled feta, hazelnuts, currents to the quinoa. Mix together and then spoon into the squash. Garnish with sliced tomato and place them back in the oven for 20 mins.