2 medium acorn squash
3 tablespoons coconut oil
Sea salt and freshly ground pepper
1 cup quinoa
1 (13.5-ounce) can light coconut milk
1 teaspoon sweet paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup thinly sliced preserved lemon peel, or 2 tablespoons grated lemon zest
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2 tablespoons freshly squeezed orange juice
1/2 cup pomegranate seeds
1/2 cup feta cheese, plus more for garnish
1/2 cup chopped toasted pistachios (optional)
1. Preheat the oven to 425F.
2. Cut the acorn squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of the coconut oil on the cut sides of the squash halves and sprinkle with salt and pepper.
3. Place the squash, cut side down, on a baking sheet and pierce the skin a few times with a fork. Roast for 20 minutes. Flip them over and continue cooking, cut side up, until you can easily poke a knife through the flesh at its thickest part, another 10 to 20 minutes depending on its size. Remove from the oven and let cool.
4. While the squash are cooking, rinse the quinoa in a fine-mesh strainer. Bring the coconut milk to a gentle boil over medium-high heat, with a pinch of salt and pepper. Add the quinoa, turn the heat down to a simmer and cover. Cook until the liquid is absorbed, 15 to 18 minutes, then turn off the heat and let the quinoa steam in the pot for 5 minutes.
5. Add the remaining 2 tablespoons coconut oil, the paprika, coriander, and cumin to the quinoa and toss to combine. Add the preserved lemon peel, mint, cilantro, orange juice, pomegranate seeds, and feta and toss together. Taste and add salt and pepper, if necessary.
6. Divide the mixture between the cavities of the squash. Garnish with a sprinkle of feta and the pistachios. Serve immediately.
Reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.