Mediterranean Stuffed Butternut Squash

Method

1. 1

   Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Cut the butternut squash in halves and place on a baking tray with the cut side down.

2. 2

   Rub 2 tablespoons of the olive oil on the inside of each piece of squash, followed by a sprinkle of salt, pepper and 1 teaspoon of za'atar. Place the tray into the hot oven and bake for about 45 minutes, or until the squash is just becoming tender.

3. 3

   Remove the squash from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F. While the squash is roasting, cook the quinoa according to package instructions, using either water or vegetable broth.

4. 4

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

5. 5

   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.

6. 6

   Once the squash has cooled, scoop the flesh from the inside of the squash leaving about a 1/2 inch thick border around the sides of the squash and about 3/4 of an inch at the bottom of the squash.

7. 7

   Divide the quinoa mixture equally between each of the squash halves. Sprinkle the feta cheese on top of the quinoa mixture. Place back into the oven and bake for a further 10-12 minutes at 350 degrees F until warm. Serve warm with a garnish of fresh parsley and extra pine nuts.