Stuffed Squash With Quinoa and Goat Cheese

Serves 4

INGREDIENTS

2 acorn squashes, halved horizontally

Olive oil

Kosher salt

Freshly ground black pepper

1⁄2 small yellow onion, chopped, about 1⁄4 cup

3 garlic cloves, minced

1 teaspoon thyme

2 tablespoons fresh orange juice

2 cups prep-cooked quinoa (or wild rice or bulgur)

1⁄3 cup dried cranberries

1⁄3 cup coarsely chopped pecans or walnuts

2 tablespoons chopped Italian parsley leaves, plus more for garnish 1 teaspoon finely grated orange zest

1⁄2 cup crumbled goat cheese, divided

DIRECTIONS

Heat the oven to 400 degrees. Brush the squash flesh with oil and season with salt and pepper. Arrange on a baking tray lined with parchment, cut sides down, and roast until tender, about 45 minutes. Remove from the oven and reduce the oven temperature to 375 degrees.

While the squashes are roasting, heat 1 tablespoon oil in a skillet over medium heat. Add the onion and saute until soft, 2 to 3 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds, then add the orange juice to deglaze the pan.

Remove pan from heat and stir in quinoa, cranberries, nuts, parsley, orange zest, 1 teaspoon salt and 1⁄2 teaspoon freshly ground black pepper. Taste for seasoning and add more salt if desired. Gently stir in 1⁄4 cup goat cheese. Fill the squash halves with the quinoa mixture. Arrange the squashes on a parchment-lined baking tray and top with the remaining goat cheese. Transfer to the oven and cook for 12 to 15 minutes to heat through and soften the cheese. Serve warm, garnished with parsley.