Stuffed Acorn Squash With Quinoa And Pistachios

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Handle the Heat
Nutrition per serving    (USDA % daily values)
CAL
235
FAT
45%
CHOL
4%
SOD
11%

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Ingredients for 8 servings

4 small acorn squash, halved and seeds removed

4 tablespoons extra-virgin olive oil

kosher salt and freshly ground black pepper

1 cup quinoa, rinsed

1/2 cup chopped fresh Italian parsley

1/2 cup feta, crumbled

1/2 cup roasted, salted, pistachios, chopped

2 teaspoons red wine vinegar

pinch red pepper flakes

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