- 2 medium acorn squash
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt, divided
- ¼ cup quinoa rinsed
- ¼ cup of Moroccan couscous
- 1 cup water
- 1/4 cup dried cranberries
- 1/4 cup raw pepitas (hulled pumpkin seeds)
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
- 1 clove garlic, pressed or minced
- 1 tablespoon lemon juice
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
To prepare the squash, cut it in halves, and remove seeds and pulp.
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 1/4 teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
Meanwhile, cook the quinoa and couscous: In a medium saucepan, combine the quinoa, couscous, and water (½ cup of either quinoa or couscous to 1 cup of water of broth). Bring the mixture to a boil over medium-high heat. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 12 minutes, until all the water is absorbed. Uncover and fluff with a fork.
In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and make little popping noises, about 4 to 5 minutes. Set it aside.
Pour the fluffed quinoa and couscous mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary. Gently stir the mixture to combine.
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 filling turns golden on top.
Sprinkle the stuffed squash with the remaining 1 tablespoon of chopped parsley and serve warm.