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Acorn squash quinoa cranberries

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  3. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios. Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and..
  4. utes for kale, 3

Gregg's Stuffed Acorn Squash with Quinoa, Cranberries, and Swiss Chard When a confirmed, dyed-in-the-wool meat eater starts claiming a vegetable dish is his favorite meal of all time, that's when I.. Add the quinoa and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 - 15 minutes until the vegetable broth is absorbed and the quinoa is cooked. Once the quinoa is cooked, stir in all of the remaining ingredients, the nuts or seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste Rub squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Arrange on baking sheet and roast, hollow side down, until tender, 25 to 30 minutes This Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing is a crowd favorite, it is also Vegan and Gluten Free! Ok you guys, are you ready for another squash recipe? I mean really it is November, the month of me consuming squash and pumpkin everything! This Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing is really easy to make Pinch of red pepper flakes. ½ cup dried cranberries or raisins. 6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces. Fresh squeezed lemon juice. Preheat the oven to 350°F and line a sheet pan with parchment paper. To make the squash, cut the tops off the squash and scoop out the strings and seeds

Acorn Squash stuffed with Red Quinoa, Cranberries and Pecans. 2 acorn squashes 1 cup red quinoa or combine with white quinoa 1 cup vegetable stock 1 cup fresh orange juice 1 sprig thyme 1/4 cup dried cranberries 2 Tablespoons olive oil 1 small onion 1 1/2 Tablespoons butter 4 teaspoons brown sugar 1 pinch salt and pepper to tast Bring to a simmer. Reduce heat to low and simmer, covered, 10 minutes. 3. While quinoa simmers, toast pumpkin seeds (or nuts) in dry, medium-size skillet over medium-low heat, stirring almost constantly, until fragrant and starting to crackle, about 5 minutes. 4. After quinoa has simmered 10 minutes, stir in dried cranberries Acorn squash bakes up even faster, in as little as 35 minutes. Then, I stuffed the squash with a modified version of my stuffed sweet potatoes in Love Real Food (page 144). This time, I stirred dried cranberries into the hot quinoa to give them a chance to plump up

Cranberries im Angebot - Bequem und günstig bestelle

Stuffed acorn squash with cranberry, pecans and quinoa then drizzled with a simple goat cheese or feta crema. Perfect for vegetarians at Thanksgiving, or anytime you're looking for a healthy plant based meal or side Transfer all to cooked quinoa, also adding cooked chicken sausage, pine nuts, and dried cranberries. When the acorn squash is done, flip over and spoon quinoa mixture evenly into each. Top with crumbled feta cheese and pumpkin/squash seeds. Serve hot and enjoy

Add the dried cranberries, pumpkin seeds, dried apricots, and sage. Cook, stirring constantly, until warmed through, about 2 minutes. Add the quinoa, pumpkin seeds, blood orange juice (about 2 tablespoons per acorn squash), salt, and pepper to taste. Continue cooking, stirring often, until hot, about 2 minutes Stuffed Acorn Squash with quinoa, cranberry, chickpeas and pecan is the simplest recipe with minimal ingredients. It's flavorful and full of texture, naturally vegan and ready in about 40 minutes. I am in LOVE these stuffed acorn squashes, once halved and seeds removed, they become the cutest flower shaped squash bowls

Method. Preheat the oven to 350°F. Cut each squash in half, scoop out and discard seeds and pulp, and place cut-side down in a 9x13-inch baking dish filled with 1/2 inch of water. Bake 30 minutes, or until just tender. Meanwhile, combine quinoa, broth, cinnamon, allspice, nutmeg, salt and pepper in a large, heavy bottomed pot and bring to a boil This healthy quinoa salad is mixed with maple roasted acorn squash, cranberries and oranges for a fall meal that is gluten free and vegan friendly Stuffed Acorn Squash with Quinoa, Cranberries and Swiss Chard. Stuffed Acorn Squash. Beat this, Doritos! Acorn Squash. Turban Squash . I used two acorn squash and the turban squash. Use a sharp knife and watch your hands! You really have to crack the hard shell open to access the beautiful golden flesh within

In a large bowl combine quinoa, arugula, squash, cranberries, pistachios and red onion. In a small bowl combine lemon zest, 2-3 tablespoons oil, 1-2 teaspoons mustard and 1 tablespoon lemon juice for the dressing Add quinoa, onion, spinach, cranberries and walnuts; toss to coat. 5. To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit. 6. To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot Mix in the cooked quinoa, dried cranberries, salt, pepper, and 1/4 cup of parsley. Cook together for 3 minutes. Spoon the stuffing mixture into the roasted acorn squash and garnish with remaining parsley While the acorn squash is baking, you'll prepare the quinoa. And sauté the onions, garlic, mushrooms, and habanero peppers. Then stir in the quinoa, spinach, parsley, and feta cheese in. Stuff those beautiful acorn squash halves and top with dried cranberries if you want

Acorn Squash with Red Quinoa, Cranberries and Pecans

Vegan Quinoa-Cranberry Stuffed Acorn Squash Recipe Food

Stuffed Acorn Squash with Quinoa, Cranberries and Swiss

Quinoa & Sausage Stuffed Acorn Squash will be your favorite Fall-inspired recipe! Perfectly roasted acorn squash, stuffed to the brim with quinoa, chicken sausage, dried cranberries, and herbs. Thanksgiving is close, and I'm officially pulling out all the butternut and acorn squash recipes for you guys The Recipe - Acorn Squash Stuffed with Quinoa, Kale, Beans, Pine Nuts and Dried Cranberries Acorn Squash Preheat your oven to 400°, Cut 2 medium to large acorn squash in half and remove the seeds and the mess from the center and discard (or throw them under and tree and hope you get a surprise next year! In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted. Add the balsamic vinegar and let cook for an additional 2 minutes. Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through. Full acorn squash with kale, quinoa, and kale mixture and serve Meanwhile while squash is roasting, prepare quinoa. In a medium saucepan, bring quinoa, broth, spices, salt and pepper to a boil then reduce heat to medium low, cover and simmer for 15 minutes. Once all liquid is absorbed, stir in honey, cranberries, parsley and pecans

Instructions. Heat oven to 425 degrees. Brush squash with 2 tablespoons extra-virgin olive oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes. Meanwhile, bring quinoa and 2 cups water to a boil in a small pot Remove quinoa mixture from the heat and let sit, covered, for about 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios. Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature Stuffed Acorn Squash with Quinoa, Kale, and Cranberries — A healthy side dish, perfect for fall, pretty enough for any holiday. I can't tell you how much I love acorn squash. It's like a rite of fall passage. The weather turns chilly, I'm baking acorn squash. Come Thanksgiving, I'm baking acorn squash Add the onion and celery and sauté for about 5 minutes, until just tender. Add the quinoa, cranberries, herbs, and vegetable broth. Cover, bring to a boil over high heat, then reduce heat to low and cook until the quinoa is cooked through and has absorbed all the liquid, about 15-20 minutes. Stir in the pecans

Gregg's Stuffed Acorn Squash with Quinoa, Cranberries, and

Fold in dried cranberries and chopped pecans. Once acorn squash is done roasting, evenly stuff each squash with quinoa. Bake for an additional 10 minutes. While the squash is baking again, make the dressing: Add feta or goat cheese crumbles, honey, apple cider vinegar and water to a blender and blend until smooth and creamy Preheat oven to 375 F. Split squashes in half lengthwise, and scoop out seeds, exposing center cavity. Place in a large baking dish or pan, with cavity facing up. Add 2 tablespoons of water to the bottom of the baking dish or pan. Drizzle squash with 1 tablespoon olive oil. Cover with foil and bake for 30 minutes Add butternut squash to a large bowl with olive oil, salt, and pepper. Toss to coat. Line a baking sheet with parchment paper. Spread squash on the baking sheet in an even layer. Bake for 15-20 minutes, tossing halfway through, until fork tender. Place quinoa, cooked squash, roasted cranberries, cinnamon, ginger, and orange zest in a large bowl Place the wedges into a large baking dish then brush all sides with the olive oil. Scatter the brown sugar evenly on top then season with salt and pepper. Bake until soft and caramelized around the edges, about 1 hour. When the squash has roasted, add the butter, walnuts and cranberries to a small saucepan over medium heat

Stuffed Acorn Squash with Quinoa, Cranberries and Nuts

Turn off the heat and add in the quinoa, seasonings, cranberries, almonds, and roasted seeds. Stuff the quinoa back in the cooked squash (you'll probably have leftover filling). Top with cheese/nutritional yeast and parsley Stuffed Acorn Squash Recipe with Sausage. Stuffed Acorn Squash Recipe with sausages, quinoa and cranberries. And did I say I made it a tad spicy too. All the autumn thanksgiving flavors put together, I would say. Any type of squash is my favorite. The reason is simple, because I have a an unforgiving sweet tooth Instructions. Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up. Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash.

Acorn Squash Recipe & Nutrition | Precision Nutrition's

Stir in the cranberries, remove from heat, and let stand, covered for 10 minutes to finish cooking. Stir the pecans, parsley and vinegar into the quinoa. Pour the maple syrup and oil pooled in the cavities of the squash into the quinoa mixture as well and stir to combine. Stuff quinoa mixture into the cavities of the squash, sprinkle with goat. Roasted acorn squash is one of my favorite vegetarian or vegan meals because the squash is such a great palette for stuffing with all sorts of grains and vegetables, and this recipe is one of my favorites. The squash roasts while you make the quinoa stuffing on the stove, then finishes all together with a quick final roast in the oven Add pistachios, cranberries, shallots, salt, pepper and any other optional ingredients. Toss well to combine. Assemble: Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve. Serves 6. Store: Leftovers can be kept in an airtight container in fridge for up to 4 - 5 days Instead of using wild rice, dried cranberries, and onions and celery in my filling, I went in a totally different direction: Tex-Mex! Vegetarian Stuffed Acorn Squash Recipe Ingredients. This stuffed acorn squash filling is DELICIOUS, hearty, and healthy. Here's what you'll need to make it: Cooked quinoa and black beans make up its hearty base Add the quinoa, ½ orange, juiced, salt, and pepper to taste. Continue cooking, stirring often, until quinoa starts to crisp a little, about 2 minutes. Cover and set aside off the heat to keep warm

Quinoa-Stuffed Acorn Squash with Cranberries and Fet

Step 4: Stuff the acorn squash. In the pan, stir in quinoa, cranberries, and goat cheese. Stuff the acorn squash halves evenly with the veggie-quinoa filling. Garnish with parsley. Serve immediately. Storage tips. You can store this stuffed acorn squash in the refrigerator for 3-4 days in an airtight container. Expert tip While the quinoa is cooking, heat the 1 tablespoon of olive oil in a large sauté pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon salt In a large bowl, combine all the salad ingredients - the olive oil, shallot, garlic, mustard, lemon juice, quinoa, spinach, parsley, apple, pecans, and cranberries - and mix well. Season to taste. Fill the acorn squash halves with the salad and drizzle each with olive oil, or serve with tahini sauce, if desired A Fall favorite, acorn squash are very high in fiber, vitamin C, potassium, and magnesium. We bake these mini squashes in the oven until they become fork tender. The stuffing is made with protein-rich quinoa, vibrant green kale, and sweet dried cranberries - you will love how the heavenly scents of this dish fill the kitchen reminding you of.

Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing

Roasted acorn squash stuffed with sausage, quinoa, apples, dried cranberries, and fresh herbs. With winter comes squash. Each year, more and more varieties are added to the heaping pile of colorful gourds: big, beautiful butternut squash, stout acorn squash, variegated delicata squash, and the list goes on Prepare the stuffing while the squash is roasting. Place the wild rice, water and salt in a saucepan. Bring to a boil and reduce the heat to a simmer. Cook the rice, covered, until the grains have burst open, about 45 minutes. Drain any excess water and set aside. While the rice is cooking, prepare the quinoa pilaf ½ cup quinoa. 2 scallions. 1 celery stalk. ½ teaspoon dried sage. ½ cup dried cranberries. 2 dried apricots. ½ blood orange . 2 acorn squash. ¼ cup walnuts. Directions: Position the rack in the center of the oven and heat the oven to 350F/180C. Lightly oil a large, lipped baking sheet. With a large knife, safely cut the squash in half. Heat oven to 400°F. Cut the acorn squash in half across the middle. Scoop out seeds. Brush or spray with oil, then season with salt and pepper. Arrange face down on a baking sheet and roast in the oven for 30 minutes. Turn over and roast for another 10-15 minutes, or until squash is tender and cooked through

Add Roasted Sunflower Seeds (1/4 cup) and Dried Cranberries (1/3 cup) skillet and stir into acorn squash. Step 7 In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and Parmesan Cheese (1/2 cup) , toss and serve with extra parmesan cheese, if desired Directions: 1) Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F. 2) Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up. 3) Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup

Acorn Squash stuffed with Red Quinoa, Cranberries and

Step 1. Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes. Advertisement. Step 2. Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is. Stuff and Roast the Squash. Remove the squash from the oven and flip open-side up. Add ½ cup or more of the quinoa mixture to the hollow of each squash half. Place back in oven to bake for 10-12 minutes, or until quinoa is slightly crisp and squash has caramelized. 6 Plate the Dish. Place a stuffed acorn squash on the plate

While the squash is roasting, prepare the filling. In a large skillet, heat 1 TBSP olive oil. Add the onion, and cook for about five minutes, or until softened and translucent. Add the kale (or chard, or beet greens) and let cook for another minute or two, or until slightly wilted. Add the quinoa, salt and pepper, and water While the squash is cooking, prepare the quinoa stuffing. Rinse the quinoa and combine with water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the temperature to maintain a gentle simmer. Simmer uncovered until water is absorbed, about 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries Thursday - Quinoa Tacos, Friday- Quinoa Salad, Saturday- Roasted Vegetable Quinoa Salad, Saturday- Quinoa Nachos! Ok, enough with the quinoa and back to the stuffed squash recipe. Sautee your garlic and onion and then add the quinoa, dried cranberries, scallions, salt and pepper and mix all those flavors together on low heat Add the apple, Quinoa and dried cranberries to the baked butternut squash and mix together. To serve, place acorn squash rings on a platter. Spoon butternut squash mixture into the middle of each. This flavorful Vegan Stuffed Acorn Squash is so easy to prepare, individual acorn squashes stuffed with quinoa, cranberries, pecans, sausage, onion, garlic, celery, and rosemary, thyme, parsley, sage, is the perfect Thanksgiving or Christmas main

7 · Stuffed acorn squash with cranberries, pecans, and orange-infused quinoa then drizzled with a simple goat cheese or feta crema. Perfect vegetarian side dish or main to serve at Thanksgiving, or anytime you're looking for a gorgeous, healthy plant based meal. #thanksgiving #vegetarian #healthydinner #glutenfree #quinoa #squash Add the sliced (chiffonade) sage, cranberries and garlic. Let cook for 2-3 minutes longer. Add this turkey mixture in the quinoa, along with 2 tsp maple syrup. Mix well. When the acorn squash is done. Remove from the oven. Stuff each squash with quinoa mix Remove from heat and add the cooked quinoa. When the acorn squash is ready, fill with the stuffing mixture and cook for 10-15 minutes at 375°F until the quinoa us lightly browned and crispy. Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button

Apple Quinoa Stuffed Acorn Squash | Recipe | Acorn squash

Quinoa Pilaf with Dried Cranberries & Roasted Squash

TO ROAST THE SQUASH: Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper. Drizzle the insides of acorn squash with olive oil. Using a brush (or clean fingers) spread the oil all over the flesh. Sprinkle each half with a large pinch of salt and pepper (depending on the size of your squash) Stuffed Butternut Squash with Quinoa, Sausage & Cranberries is the most perfect Fall dish for an easy weeknight meal. Winter squash is one of my favorite things, and we eat SO much butternut and acorn squash during the fall and winter months because of that Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pecans. Stuff the squash halves with the quinoa mixture and sprinkle with the remaining parsley and pecans. Serve warm or at room temperature. Cook's Note. The squash may be baked and stuffed the day before and refrigerated While acorn squash is roasting, heat 1 tablespoon olive oil in a saucepan. Add half the onion and cook until softened, about 2-3 minutes. Add the quinoa, broth, water, and thyme, and bring to a boil Instructions. Heat oven to 375 F. Line a baking sheet with foil or parchment paper. Cut the squash in half down the center and clean out the seeds. Brush the inside of the squash with maple syrup and roast for 40 minutes or until tender. While the squash is roasting, rinse quinoa in a fine meshed sieve

Place the squash, cut side down, in a baking pan filled with ¼-inch hot water. Bake 30 minutes. In a large bowl, toss together the apples, walnuts, dried cranberries, sugar, melted butter, cinnamon, and pumpkin spices. Remove the pan from the oven, discard the water and place the squash, cut side up, and fill each one with the apple mixture I originally developed this recipe for delicata squash; if you're able to find large ones, 2 or 3 of those could be used in place of acorn squash. (Because I couldn't consistently find large delicata squash, I decided to use acorn squash instead.) And any relative of acorn squash would work as well, like the sweet dumpling or yellow acorn Seasonal acorn squash stuffed with quinoa. pecans and cranberries are my ideas of a healthy vegetarian meal. This recipe for orange quinoa stuffed acorn squash is easy to prepare and a real feast. I love the sweetness of the squash and the nuttiness of the quinoa. Quinoa is addictively delicious Add cranberries, sage, cooked quinoa, pumpkin seeds, orange juice, remaining 3/4 teaspoon salt, and pepper. Stir constantly until mixture is heated through, about 2 minutes. Fill acorn squash halves with quinoa mixture Prepare the quinoa. Rinse the quinoa in a fine mesh strainer. In a sauce pan, heat 1 teaspoon oil over medium heat. Put the quinoa in the pan and stir until the grains are toasted. Add the stock or water, cranberries and garlic. Mix well and bring to a boil. Cover and reduce heat. Simmer for 15 minutes

Mushroom and Quinoa Stuffed Acorn Squash | Recipe (With

Vegetarian Stuffed Acorn Squash Recipe - Cookie and Kat

Step 2: Make Cranberry Filling. While the squash is baking, prep your filling! Heat a little oil in a pot or pan with a fitted lid and add your onion and celery. Saute for about 5 minutes or until tender. Then, add the quinoa, cranberries, herbs, and vegetable broth. Bring to a boil over high heat. Then, cover and let simmer about 15 to 20. Acorn Squash and Cranberry Salad Ingredients. 1 cooked and cubed acorn squash 1 cup cooked quinoa 4 cups washed baby spinach 1 cup dried cranberries 1/2 cup chopped walnuts 1/2 cup crumbled feta drizzle of Balsamic vinegar and olive oil. Directions Toss all ingredients in a large salad bowl and drizzle with Balsamic Vinegar and olive oil

If using acorn squash, cut the squash lengthwise and scoop out seeds. Place halves on baking sheet and set aside. Preheat oven to 400 degrees F. In a large saucepan over high heat, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes, stirring occasionally, until water is absorbed and quinoa is fully cooked Then add diced apple and cinnamon, stir and cook a minute before adding the maple syrup, cranberries and chestnuts. Remove from heat and stir in quinoa once it is cooked. Once squash are cooked, remove the lids and fill the cavity of the squash with the stuffing. Return to the oven 5-10min to warm through Bring to a boil, then reduce to low, cover and cook for 15 minutes. Remove from heat and fluff quinoa with a fork; set aside to cool for a few minutes. To make the patties: In a large bowl, combine mashed butternut squash, quinoa, onion, garlic, egg, cumin, parmesan, basil, salt and pepper. Form into 4 patties and place in the fridge for 10.

Vegan Quinoa-Cranberry Stuffed Acorn Squash . This vegan stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have to — the quinoa filling is satisfying. Place in a large bowl and add rice, cranberries, sweet potato, apple, walnuts, parsley, and sage. Season with salt and pepper and set aside. Preheat the oven to 375F. Arrange squash cut-side down in large baking dish or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes Instructions. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. In a large mixing bowl, toss butternut squash, onion, and garlic cloves (with peel still on) until they are evenly coated with oil. Spread then out in an even layer on the prepared baking sheet. Season generously with salt and pepper Place the top back on the squash and roast on a rimmed baking sheet for 30 minutes. 2- In the meantime, sauté the celery and shallots in the oil until soft. Add the cranberries, pecans, herbs, and cumin and cook for 2 minutes, to plump up the cranberries and meld flavors. Combine this mixture with the cooked quinoa Stuffed Acorn Squash w/ Quinoa & Apples: 2 acorn squash, cut in half 1 cup quinoa 1 tbsp butter or coconut oil 1 onion, chopped 2 large apples, peeled and diced mixture of fresh herbs (sage, rosemary, thyme) 1/3 cup Marcona almonds, chopped 1/3 cup raisins & cranberries pinch of salt & pepper 1 tsp honey or maple syrup Slice the ends off of.

Vegan Quinoa-Cranberry Stuffed Acorn Squash Recipe | FoodStuffed Acorn Squash with Quinoa and Pistachios Recipe

This Quinoa Stuffed Acorn Squash is an all-in-one meal that's bursting with fall flavors. The savory goodness comes from sautéed onions, celery, mushrooms, and warm spices. Then it's balanced out with subtly sweet and tarts flavors from apples and cranberries. The quinoa gives it a nice texture and lots of added protein. It's heavenly When quinoa is done cooking, stir in onion mixture, almonds, pepitas, cranberries, and sage. Season with salt and pepper to taste. When squash is cooked, remove from oven and place each piece on a plate. Scoop about 1/2 cup of quinoa pilaf mixture in to each squash half and serve. Source: Inspired by EA Stewart Preheat oven to 425°F. Cut each squash in half and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 35 minutes, until slightly browned and easily pierced with a fork