Stuffed Acorn Squash with Kamut® Berries

by Sue Taggart

Makes 8 servings:

2             small acorn squash, halved and seeds removed

4 Tbs     EVOO (extra-virgin olive oil)

Coarse salt and freshly ground pepper

1 cup       cooked KAMUT® berries

½ cup    chopped fresh parsley

½ cup    feta, crumbled

½ cup    roasted, salted pistachios, chopped

2 tsp       red-wine vinegar

Pinch red-pepper flakes


Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.

In a large bowl, combine cooked Kamut® berries, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash and serve!


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