Acorn Squash
Ingredients
- 4 small acorn squash (about 4 1/2 lbs.)
- 3 tbsp. olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 c. mixed-color quinoa
- 2 tsp. fresh thyme leaves
- 1/3 c. dried cranberries
- 1 small bunch Swiss chard, stems discarded, leaves roughly chopped (about 6 cups)
- Crumbled feta cheese, for serving
Directions
- Place rimmed baking sheet in oven and heat oven to 425°F. From squash, cut 1/2 inch from each pointy end, then halve each through its center (this will help them stand straight); spoon off and discard seeds. Rub squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Arrange on baking sheet and roast, hollow side down, until tender, 25 to 30 minutes.
- Meanwhile, in 3- to 4-quart saucepan, heat remaining 2 tablespoons oil on medium. Add onion and 1/2 teaspoon each salt and pepper. Cook, covered, stirring often, 7 minutes. Stir in garlic; cook 2 minutes.
- Add quinoa and toss to coat, then add thyme and 2 cups water; simmer, covered, 10 minutes. Stir in cranberries; simmer, covered, 5 minutes.
- Remove from heat; place Swiss chard on top of quinoa and cover pot with clean dish towel, then lid. Let stand 10 minutes.
- Transfer squash to platter, hollow sides up. Fold chard into quinoa, then spoon into squash halves. Top with feta, if desired.