Quinoa-Stuffed Acorn Squash with Cranberries and Feta

Name: Quinoa-Stuffed Acorn Squash with Cranberries and Feta
Prep time: 10 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 4 small acorn squash (about 4 1/2 lbs.); 3 tbsp. olive oil; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 1 c. mixed-color quinoa; 2 tsp. fresh thyme leaves; 1/3 c. dried cranberries; 1 small bunch Swiss chard, stems discarded, leaves roughly chopped (about 6 cups); Crumbled feta cheese, for serving

By The Good Housekeeping Test KitchenPublished: Oct 2, 2017

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acorn squash on a piece of parchment paper

Mike Garten

Yields:

8 serving(s)

Active Time:

10 mins

Total Time:

45 mins

Packed with antioxidant-rich berries, Swiss chard and 100% whole grains, this vegetarian main is hefty enough to keep you satisfied and good for your heart, too.

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Ingredients

4 small acorn squash (about 4 1/2 lbs.)
3 Tbsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup mixed-color quinoa
2 tsp. fresh thyme leaves
1/3 cup dried cranberries
1 small bunch Swiss chard, stems discarded, leaves roughly chopped (about 6 cups)
Crumbled feta cheese, for serving

Directions

1. Step 1Place rimmed baking sheet in oven and heat oven to 425°F. From squash, cut 1/2 inch from each pointy end, then halve each through its center (this will help them stand straight); spoon off and discard seeds. Rub squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Arrange on baking sheet and roast, hollow side down, until tender, 25 to 30 minutes.
2. Step 2Meanwhile, in 3- to 4-quart saucepan, heat remaining 2 tablespoons oil on medium. Add onion and 1/2 teaspoon each salt and pepper. Cook, covered, stirring often, 7 minutes. Stir in garlic; cook 2 minutes.
3. Step 3Add quinoa and toss to coat, then add thyme and 2 cups water; simmer, covered, 10 minutes. Stir in cranberries; simmer, covered, 5 minutes.
4. Step 4Remove from heat; place Swiss chard on top of quinoa and cover pot with clean dish towel, then lid. Let stand 10 minutes.
5. Step 5Transfer squash to platter, hollow sides up. Fold chard into quinoa, then spoon into squash halves. Top with feta, if desired.