Mediterranean Quinoa Salad Stuffed Acorn Squash

🧂 Ingredients

• 2 medium acorn squash

  sliced in half lengthwise
• 2 tablespoons extra virgin olive oil
• kosher salt
• freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• zest of ½ lemon, plus 2 tablespoons lemom juice
• 1 can (15 ounces) canned chickpeas

  drained and rinsed
• ½ cup (3 to 4 ounces) halved cherry or grape tomatoes
• 3 scallions

  thinly sliced
• 1 teaspoon za’atar spice
• ¼ teaspoon kosher salt
• freshly ground black pepper
• 1¼ cooked quinoa*

  see notes for instructions
• 3 ounces feta cheese

  crumbled
• 1½ packed cups (1½ ounces) baby arugula leaves
• tahini sauce (optional)

  for drizzling

Instructions

• 1 Preheat the oven to 450°F (230°C) with a rack in the center position.
• 2 Using a large knife, carefully slice the acorn squash in half lengthwise. Scoop
  and discard any seeds and stringy fiber to reveal a ‘bowl’. Trim a very small
  slice off the rounded side of each half to ensure that the squash lays flat on
  the baking sheet. Brush the acorn squash flesh with extra virgin olive oil and
  sprinkle evenly with kosher salt and pepper. Distribute the acorn squash halves,
  cut side facing up, on the sheet pan and roast until the acorn squash is
  caramelized and fork tender, about 45 to 50 minutes. Set aside to cool slightly.
• 3 Meanwhile, as the squash is roasting, whisk together the olive oil, lemon zest,
  and lemon juice in a large mixing bowl. Add the chickpeas, tomatoes, scallions,
  za'atar, salt, and pepper, and toss to coat. Allow the ingredients to marinate
  together while the acorn squash is roasting. Before serving, fold in the cooked
  quinoa, crumbled feta, and baby arugula. Season to taste with salt and pepper.
• 4 Fill and distribute the quinoa salad into the roasted acorn squash bowls (the
  salad will overflow out of the top) and serve. Top with easy tahini sauce
  [https://www.abeautifulplate.com/easy-lemon-tahini-sauce/], if desired.

Nutrition Info