Stuffed Acorn Squash with Quinoa and Pistachios

Ingredients

• 4 small acorn squash, halved and seeds removed
• 4 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 cup quinoa, rinsed
• 1/2 cup chopped fresh parsley
• 1/2 cup feta, crumbled
• 1/2 cup roasted, salted pistachios, chopped
• 2 teaspoons red-wine vinegar
• Pinch red-pepper flakes

Preparation

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