Mediterranean stuffed squash

on our Tuesday October 4th Winter Squash Series hosted by @GlutenfreeMammaann

What you need:

• 2 medium acorn squash, cut in half, seeds removed

• 2 Tablespoons olive oil, divided

• Salt and pepper

• 1 1/2 teaspoons Terranean za'atar, divided

• 1/2 cup quinoa, rinsed

• 1 cup water

• 1/4 cup dried cranberries

• 1/4 cup of pine nuts

• 1/2 cup of chickpeas, drained and rinsed

• 3-4 green onions, green and white parts chopped

• 1/4 cup of fresh flat leaf parsley

• 1 Tablespoon chives, chopped

• 1/4 cup fresh mint, chopped

• 1 garlic clove, minced

• 1 Tablespoon of lemon juice

• 1/4 teaspoon paprika

How to make Instructions

1. Preheat the oven to 400 degrees F.

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

3. Cut in half from the tip to the bottom stem.

4. Use a large spoon to scoop out the seeds and discard.

5. Place the acorn squash on a baking sheet with the hollow whole facing up.

6. Use your hands or a brush and rub 1 Tablespoon of olive oil over the 4 halves of the squash.

7. Sprinkle sea salt and pepper along with 1/2 teaspoon of za'atar over the squash.

8. 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.

9. While the squash is cooking cook the quinoa.

10. 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.

11. 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.

12. Pour the dressing over the quinoa mixture and stir well.

13. 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.

14. Serve Warm