Low FODMAP Quinoa-Stuffed Acorn Squash
Servings: 2
Calories: 698kcal
Ingredients
- 1 medium acorn squash (32-36 ounces, or 900-1000 grams)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt + more to taste
- Freshly cracked black pepper to taste
- 1-2 teaspoons fresh thyme leaves
- 1 1/2 cups (~275g) cooked quinoa
- 1/2 cup (130g) canned brown lentils (or 1/2 cup canned chickpeas), drained and rinsed
- 1/4 cup (28g) pine nuts (toasted if desired)
- 10-12 green olives, sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini + more for serving
- 2-3 tablespoons Italian flat-leaf parsley, chopped
Instructions
- Preheat the oven to 400°F (or 204°C).
- Using a sharp knife, cut each acorn squash in half lengthwise (instructions here) and scoop out and discard the seeds. Arrange the squash halves on a large baking sheet, flesh-side up. Drizzle the flesh with the 1 tablespoon olive oil, and sprinkle generously with kosher salt and pepper and the thyme leaves. Bake the squash, flesh side down, for 40 minutes, or until tender.
- Meanwhile, make the filling. Combine the cooked quinoa, lentils, pine nuts, olives, spices, 1/2 teaspoon kosher salt, lemon juice, tahini, and parsley. Stir well.
- Allow the squash halves to cool slightly, then stuff each cavity with the quinoa filling. Drizzle each with extra tahini if desired.