Roasted Stuffed Squash with Herby Pistachio Salsa Recipe

Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.

Place the squash halves on a baking sheet and drizzle with olive oil. Season with salt and pepper.

Roast the squash in the preheated oven for 30-35 minutes, or until tender.

Meanwhile, in a mixing bowl, combine cooked quinoa, spinach, feta cheese, dried cranberries, pistachios, parsley, basil, olive oil, salt, and pepper.

Once the squash is roasted, remove from the oven and let cool slightly. Spoon the quinoa mixture into the hollowed-out center of each squash half.

Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the stuffing is heated through and the cheese is melted and slightly golden.

While the squash is baking, prepare the herby pistachio salsa. In a small bowl, combine the chopped pistachios, parsley, basil, olive oil, salt, and pepper.

Remove the stuffed squash from the oven, and drizzle with the herby pistachio salsa before serving.