Yields 4 MetPro Servings (Half and acorn squash is 1 MetPro serving)
MetPro Serving Breakdown:
Meal carbs = 1 (Basic: 15g carbs)
Veggie carbs = 2 (Basic: 10g veggie carbs)
Fat = 1 (Basic: 15g fat)
Ingredients
- 2 medium acorn squash
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp fine sea salt, divided
- ½ cup quinoa, rinsed (Omit if no meal carbs)
- 1 cup water
- ¼ cup raw pepitas (hulled pumpkin seeds)
- ¼ cup green onion, chopped
- ¼ cup fresh flat-leaf parsley, plus 1 tablespoon for garnish, chopped
- 1 clove garlic, pressed or minced
- 1 tbsp lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup crumbled goat cheese or feta
Directions
1.) Preheat the oven to 400 F and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2.) Prepare the squash by using a sharp chef’s knife to slice through it from the tip to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3.) Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash and place them flat side down on the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
4.) Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
5.) In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
6.) Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary. If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
7.) Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is golden on top.
8.) Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.
