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Mediterranean Diet: Acorn Squash stuffed with Quinoa, Feta and Pistachio

Quinoa, Feta and Pistachio-Stuffed Acorn Squash

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Servings 4
Calories 334 kcal


  • 2 small acorn squash, halved and seeded
  • 2 tbsp. olive oil
  • salt and freshly ground black pepper
  • 1 1/4 cups water
  • 2 cloves garlic, minced
  • 1 small lemon, zested and juiced
  • 1/2 cup quinoa, rinsed and drained
  • 1/4 cup chopped parsley
  • 2 tbsp. chopped chives
  • 1/3 cup crumbled feta cheese
  • 1/3 cup roasted and salted pistachios, coarsely chopped


  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Brush cut side of squash with olive oil and season with salt and black pepper. Place cut side down on prepared baking sheet.
  • Bake until tender and lightly browned, 25-30 minutes.
  • Meanwhile, bring water, garlic, lemon zest and lemon juice to a boil. Add quinoa, reduce heat to medium-low and cook 12-15 minutes or until almost the water is almost absorbed and the germ is just beginning to appear.
  • Cover, remove from heat and let stand 10-15 minutes or until cooked and fluffy. Fluff quinoa with a fork and transfer to a bowl.
  • Add parsley, chives, feta cheese, pistachios and salt and black pepper to taste. Divide filling among squash and serve immediately.


Calories: 334kcalCarbohydrates: 43gProtein: 9gFat: 16gSaturated Fat: 4gCholesterol: 11mgSodium: 154mgPotassium: 1066mgFiber: 7gSugar: 2gVitamin A: 1533IUVitamin C: 48mgCalcium: 177mgIron: 4mg
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