Low FODMAP Quinoa-Stuffed Acorn Squash
1 medium acorn squash (32-36 ounces, or 900-100 grams)
1 tablespoon olive oil
1/2 teaspoon kosher salt + more to taste
Freshly cracked black pepper to taste
1-2 teaspoons fresh thyme leaves
1 1/2 cups (~275g) cooked quinoa
1/2 cup (130g) canned brown lentils (or 1/2 cup canned chickpeas), drained and rinsed
1/4 cup (28g) pine nuts (toasted if desired)
10-12 green olives, sliced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
2 tablespoons tahini + more for serving
2-3 tablespoons Italian flat-leaf parsley, chopped
Preheat the oven to 400°F (or 204°C).
Using a sharp knife, cut each acorn squash in half lengthwise (instructions here) and scoop out and discard the seeds. Arrange the squash halves on a large baking sheet, flesh-side up. Drizzle the flesh with the 1 tablespoon olive oil, and sprinkle generously with kosher salt and pepper and the thyme leaves. Bake the squash, flesh side down, for 40 minutes, or until tender.
Meanwhile, make the filling. Combine the cooked quinoa, lentils, pine nuts, olives, spices, 1/2 teaspoon kosher salt, lemon juice, tahini, and parsley. Stir well.
Allow the squash halves to cool slightly, then stuff each cavity with the quinoa filling. Drizzle each with extra tahini if desired.