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!