Mediterranean Stuffed Acorn Squash

Method

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Microwave the acorn squash for 2-3 minutes to soften the skin. This makes it easier to cut the squash in half. Cut in half from the tip to the bottom stem.

3. 3

   Use a large spoon to scoop out the seeds and discard. Place the acorn squash on a baking sheet with the hollow whole facing up.

4. 4

   Use your hands or a brush and rub 1 Tablespoon of olive oil over the 4 halves of the squash. Sprinkle sea salt and pepper along with 1/2 teaspoon of za'atar over the squash.

5. 5

   Flip the squash over on the baking sheet and bake for about 40-45 minutes or until the flesh is soft and the squash is tender. While the squash is cooking cook the quinoa.

6. 6

   Let the quinoa cool and then add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, mint and set aside.

7. 7

   In a mason jar or small bowl whisk together the 1 remaining Tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za'atar. Pour the dressing over the quinoa mixture and stir well.

8. 8

   Once the squash is done remove from the oven. Add a scoop of the quinoa mixture to each squash evenly distributing it among the four halves. Serve warm.