Vegetarian Stuffed Acorn Squash

"Ingredients: 2 medium acorn squash 2 tablespoons extra-virgin olive oil, divided ½ teaspoon fine sea salt, divided ½ cup quinoa, rinsed 1 cup water ¼ cup dried cranberries ¼ cup raw pepitas (hulled pumpkin seeds) ¼ cup chopped green onion ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish 1 clove garlic, pressed or minced 1 tablespoon lemon juice ¾ cup grated Parmesan cheese ½ cup crumbled goat cheese or feta"

"To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside and discard those pieces."

"Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on."

Two medium acorn squashes are halved, seeded, brushed with oil and salt, and roasted cut-side down until fork-tender, about 30–45 minutes. Quinoa is rinsed and simmered in water until the liquid is absorbed. Dried cranberries, raw pepitas, chopped green onion, parsley, garlic, lemon juice, grated Parmesan, and crumbled goat cheese or feta are combined with the cooked quinoa to form a flavorful filling. Roasted squash halves are filled and returned to the oven until the filling develops a crispy, cheesy top. Garnish with parsley and serve four stuffed halves.

Read at Alternative Medicine Magazine