Roasted Acorn Squash Bowls Filled With Quinoa, Feta & Walnuts

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A hearty vegetarian recipe that's perfect for fall. Try mixing and matching different vegetables, nuts, and cheeses with this dish.

XPIOtBIWCF Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

45 min

PT45M
Wait Time

5 min

PT5M PT1H5M
Roasted Acorn Squash Bowls Filled With Quinoa, Feta & Walnuts

Ingredients

Serves 2
2 servings Serves

Instructions

Step 1

Preheat oven to 450 F. Cut the acorn squash in half, slicing top to bottom through the stem. Scoop out all of the seeds with a spoon.

Preheat oven to 450 F. Cut the acorn squash in half, slicing top to bottom through the stem. Scoop out all of the seeds with a spoon.

Step 2

Drizzle both halves of the squash with olive oil and generously sprinkle with salt and fresh pepper.

Drizzle both halves of the squash with olive oil and generously sprinkle with salt and fresh pepper.

Step 3

Flip over both halves and place on a baking sheet. Place in preheated oven and bake for about 45 minutes (test the flesh periodically with a fork - should be soft and tender before taking out).

Flip over both halves and place on a baking sheet. Place in preheated oven and bake for about 45 minutes (test the flesh periodically with a fork - should be soft and tender before taking out).

Step 4

Remove stems from mushrooms and roughly chop. Remove the ends of the zucchini, cut in quarters, and roughly chop as well.

Remove stems from mushrooms and roughly chop. Remove the ends of the zucchini, cut in quarters, and roughly chop as well.

Step 5

Start cooking your quinoa. Follow the directions on the package. While the quinoa cooks, continue preparing the rest of the filling. Place mushrooms and zucchini on a pan, drizzle with olive oil, and sprinkle with salt and fresh pepper. Roast (below the squash) for about 15 minutes, until tender.

Start cooking your quinoa. Follow the directions on the package. While the quinoa cooks, continue preparing the rest of the filling. Place mushrooms and zucchini on a pan, drizzle with olive oil, and sprinkle with salt and fresh pepper. Roast (below the squash) for about 15 minutes, until tender.

Step 6

After the mushrooms and zucchini are finished roasting, toast the walnuts in the oven until lightly toasted.

After the mushrooms and zucchini are finished roasting, toast the walnuts in the oven until lightly toasted.

Step 7

Once the squash is tender and golden on the edges, remove from oven and cover with foil until you're finished preparing the filling.

Once the squash is tender and golden on the edges, remove from oven and cover with foil until you're finished preparing the filling.

Step 8

Once the walnuts are toasted and the quinoa is finished, mix together in a bowl with zucchini, mushrooms, and feta.

Once the walnuts are toasted and the quinoa is finished, mix together in a bowl with zucchini, mushrooms, and feta.

Step 9

Fill the acorn squash with the quinoa mixture, sprinkle with feta, and place in the oven again for 5 minutes. Then, enjoy!

Fill the acorn squash with the quinoa mixture, sprinkle with feta, and place in the oven again for 5 minutes. Then, enjoy!

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foodbykristen

I love a great home-cooked meal, a good book, and a cozy coffee shop.

Roasted Acorn Squash Bowls Filled With Quinoa, Feta & Walnuts

Roasted Acorn Squash Bowls Filled With Quinoa, Feta & Walnuts

By foodbykristen

A hearty vegetarian recipe that's perfect for fall. Try mixing and matching different vegetables, nuts, and cheeses with this dish.

Prep Time

15 min

Cook Time

45 min

Wait Time

5 min

Ingredients

Serves 2

Instructions

Preheat oven to 450 F. Cut the acorn squash in half, slicing top to bottom through the stem. Scoop out all of the seeds with a spoon.

Step 1

Preheat oven to 450 F. Cut the acorn squash in half, slicing top to bottom through the stem. Scoop out all of the seeds with a spoon.

Drizzle both halves of the squash with olive oil and generously sprinkle with salt and fresh pepper.

Step 2

Drizzle both halves of the squash with olive oil and generously sprinkle with salt and fresh pepper.

Flip over both halves and place on a baking sheet. Place in preheated oven and bake for about 45 minutes (test the flesh periodically with a fork - should be soft and tender before taking out).

Step 3

Flip over both halves and place on a baking sheet. Place in preheated oven and bake for about 45 minutes (test the flesh periodically with a fork - should be soft and tender before taking out).

Remove stems from mushrooms and roughly chop. Remove the ends of the zucchini, cut in quarters, and roughly chop as well.

Step 4

Remove stems from mushrooms and roughly chop. Remove the ends of the zucchini, cut in quarters, and roughly chop as well.

Start cooking your quinoa. Follow the directions on the package. While the quinoa cooks, continue preparing the rest of the filling. Place mushrooms and zucchini on a pan, drizzle with olive oil, and sprinkle with salt and fresh pepper. Roast (below the squash) for about 15 minutes, until tender.

Step 5

Start cooking your quinoa. Follow the directions on the package. While the quinoa cooks, continue preparing the rest of the filling. Place mushrooms and zucchini on a pan, drizzle with olive oil, and sprinkle with salt and fresh pepper. Roast (below the squash) for about 15 minutes, until tender.

After the mushrooms and zucchini are finished roasting, toast the walnuts in the oven until lightly toasted.

Step 6

After the mushrooms and zucchini are finished roasting, toast the walnuts in the oven until lightly toasted.

Once the squash is tender and golden on the edges, remove from oven and cover with foil until you're finished preparing the filling.

Step 7

Once the squash is tender and golden on the edges, remove from oven and cover with foil until you're finished preparing the filling.

Once the walnuts are toasted and the quinoa is finished, mix together in a bowl with zucchini, mushrooms, and feta.

Step 8

Once the walnuts are toasted and the quinoa is finished, mix together in a bowl with zucchini, mushrooms, and feta.

Fill the acorn squash with the quinoa mixture, sprinkle with feta, and place in the oven again for 5 minutes. Then, enjoy!

Step 9

Fill the acorn squash with the quinoa mixture, sprinkle with feta, and place in the oven again for 5 minutes. Then, enjoy!

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