Harvest Stuffed Squash

Makes 6 servings

3 acorn squashes (about 1½ pounds each), halved lengthwise and seeded (trim bottoms if necessary so they can sit flat) 1tablespoon olive oil ¾ teaspoon kosher salt ¾ teaspoon freshly ground black pepper Filling: 2cups cooked quinoa (any variety) ½cup shelled edamame, cooked or frozen and thawed ½cup corn kernels, fresh or frozen and thawed ⅓cup crumbled feta, divided (optional) ¼cup dried cranberries 2scallions, thinly sliced 2tablespoons thinly sliced fresh basil 1teaspoon thinly sliced fresh mint 1teaspoon fresh lemon juice ¾teaspoon kosher salt 1 to 2pinches freshly ground black pepper 1tablespoon olive oil

Nutritional information per serving:
Calories 272 (28% from fat) • carb. 45g • pro. 7g • fat 9g • sat. fat 2g
• chol. 7mg • sod. 733mg • calc. 142 mg • fiber 6g

1.Adjust the rack to position 1. Arrange the squash halves, one the baking tray, cut side up, on it. Brush the inside of each squash with the oil and sprinkle each with equal amounts of the salt and pepper and put into the oven. Select Convection Bake at 350°F for 35 minutes. The flesh of the squash should be just fork-tender; add more time for larger squash. 2.While squash is baking, prepare the filling: Put all of the filling ingredients into a large mixing bowl, reserving 2 tablespoons of the feta, if using. Toss to combine and allow to rest at room temperature until squash are cooked. 3.Once the squash are baked, evenly divide the quinoa mixture among the squash halves. Top with the remaining feta, if using, 1 teaspoon per squash. Carefully move rack to position 2 and return squash to the oven. Set to Convection Bake at 350° for 15 minutes. The tops should be just golden. Serve immediately.