Quinoa stuffed acorn squash


  • 3 acorn squash halved lengthwise and seeded
  • 2 tbsp Farm Boy™ Greek Olive Oil
  • Salt and pepper, to taste
  • 1 pack Farm Boy™️ Ancient Quinoa Sprouted Blend
  • 2 2/3 cups Water
  • 1/2 tsp Salt or to taste
  • 2 tbsp Butter
  • 1/3 cup Toasted slivered almonds
  • 3/4 cup Crumbled feta cheese
  • 1/3 cup Chopped parsley
  • 1/2 cup Pomegranate arils plus more for garnish


  1. Rub cut sides of squash with olive oil and season with salt and pepper.
  2. Place on parchment-covered sheet pans and bake, cut side up, at 375°F for 50-60 minutes, or until very tender and golden brown.
  3. Prepare quinoa sprouted blend according to package directions.
  4. Let sit for 5 minutes, then mix in the butter, almonds, feta cheese, parsley and pomegranate arils.
  5. Stuff roasted squash halves with quinoa mixture and garnish with more pomegranate arils.