@usanainc: Mediterranean Stuffed Acorn Squash Recipe 😋- Protein-packed, vegan baked acorn squash dish is perfect for the changing seasons! #acornsquash #mediterraneanfood #healthyrecipes 1 large acorn squash 2 tablespoons (27 g) extra virgin olive oil Sea salt Ground pepper 1 ½ (2.1 g) teaspoons Za’atar spice mix (recipe below) 1 cup (185 g) cooked quinoa (to add flavor, toast quinoa before cooking) ⅛ cup (21 g) dried cranberries ⅛ cup (17.9 g) pine nuts (toasted if desired) ¼ cup (42.5 g) cannellini beans, drained and rinsed 2 scallions, chopped ⅛ cup (5 g) fresh flat leaf parsley, chopped ½ tablespoon (1.5 g) fresh chives, chopped ⅛ cup (5 g) fresh mint, chopped 1 garlic clove, minced 1 tablespoon (15 g) fresh lemon juice ¼ teaspoon (1.2 g) paprika ½ tablespoon (4.5 g) feta cheese Za’atar Spice Blend 2 tablespoons (8 g) ground oregano 2 tablespoons (16 g) ground sumac 2 tablespoons (18 g) sesame seeds 1 tablespoon (1.7 g) ground majoram 1 tablespoon (4 g) ground thyme 1 teaspoon (7 g) sea salt Instructions Preheat oven to 400°F Microwave the acorn squash for 2-3 minutes to soften the skin Cut in half lengthwise (from stem to bottom) Scoop out the seeds and discard Place the acorn squash on a baking sheet with the hollow hole facing up Brush 1 tablespoon of olive oil over the halves Sprinkle sea salt, pepper, and ½ teaspoon of za’atar spice over the halves Turn the squash over on the baking sheet and bake for 40-45 minutes until the flesh is tender Add quinoa, cranberries, pine nuts, cannellini beans, green onions, parsley, chives, and mint to a mixing bowl. Stir to combine In a small bowl, whisk together the remaining tablespoon of olive oil, garlic, lemon juice, paprika, and remaining teaspoon of za’atar spice Remove the squash from the oven when finished cooking Divide the quinoa mixture evenly into the 2 acorn squash halves Sprinkle the feta cheese over each half Drizzle the dressing over each half

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Saturday 23 March 2024 14:30:00 GMT