Quinoa-Stuffed Honeynut Squash


Creamy, earthy-sweet honeynut squash filled with lemony herbed tri-color quinoa and drizzled with a creamy buttermilk dressing makes for a stunning seasonal dish that’s hearty enough to be a fork-and-knife vegetarian main. Feta is both blitzed into the dressing and crumbled on top for all-around salty, tangy flavor, and roasted almonds add a lovely nutty crunch that brings everything together.

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4 serving(s)

Total Time:
1 hr 5 mins



  • 2/3 c.

     tricolor quinoa

  • Kosher salt

  • 1/4 c.


  • 1/2

    small clove garlic, grated

  • 4 oz.

    feta, crumbled (scant 1 cup), divided

  • 2 tsp.

    lemon zest plus 21/2 tablespoons lemon juice, divided

  • 3 tbsp.

    olive oil, divided

  • 4

    honeynut squash (about 3 pounds total), halved lengthwise and seeded

  • 2 tsp.

    honey, warmed

  • 3/4 c.

    mint leaves, roughly chopped

  • 3/4 c.

    flat-leaf parsley leaves, roughly chopped

  • 1/4 c.

    roasted almonds, toasted and chopped

  • Aleppo pepper and flaky salt, for sprinkling


NUTRITIONAL INFORMATION (per serving): About 524 calories, 23 g fat (6.5 g saturated), 15 g protein, 666 mg sodium, 74 g carbohydrate, 12 g fiber

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