Roasted stuffed acorn squash

Roasted stuffed acorn squash2 acorn squashes, cut in half through the stem and seeded
2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
3/4 teaspoon kosher salt
1 tbsp olive oil
1/4 cup chopped onion
2 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup chopped walnut pieces
8 ounces feta, cubed
Freshly ground pepper
2 cups sliced tender greens (like spinach, kale, Swiss chard), cut into ribbons
2 cups cooked millet, rice, or quinoa

Preheat the oven to 375°F. Rub the flesh of each squash half with the 2 tsp. olive oil, and oil an ovenproof dish or baking sheet. Lay the squash flesh-side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and sautee until translucent, about 3 minutes. Add the garlic and sautee one more minute. Remove from the heat, add the cranberries, the greens, cooked grains, and walnut pieces. Cook for another minute, stirring to combine, and remove from heat. Taste and adjust the salt and pepper if needed. Mix in feta.

Flip the cooked squash over in the baking dish so it is flesh-side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Bake until filling warms up, about 10 minutes.

Recipe loosely adapted from

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