Active Time
30 MIN
Total Time
1 HR
Serves : 4
© John Kernick

How to Make It

Step 1    

Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.

Step 2    

Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.

Step 3    

In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.

Step 4    

Set the squash halves on plates. Fill with the salad and serve.

Make Ahead

The quinoa can be refrigerated overnight. Bring to room temperature and add the arugula just before serving.


One Serving358 cal, 64 gm carb, 10 gm fat, 1.3 gm sat fat, 9 gm protein, 10 gm fiber.

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Aggregate Rating value: 4

Review Count: 2891

Worst Rating: 0

Best Rating: 5

Author Name: emilie123

Review Body: Yum-Yum! Trade out the Honey for Maple Syrup and this will become a wonderful Vegan Dish.

Review Rating: 5

Date Published: 2016-09-22

Author Name: Dan7994

Review Body: Way too many "unique" items. Use a mild onion rather than shallots, ditch the parsley, sugar for honey, and save yourself from a trip to the grocery.

Review Rating: 2

Date Published: 2017-03-07

Author Name: Meggie Z

Review Body: I didn't particularly care for it, but my boyfriend did.  I  ended up having to add butter to the squash.  ;)

Review Rating: 3

Date Published: 2016-11-12

Author Name: Dan7994

Review Body: Way too many"unique

Review Rating: 2

Date Published: 2017-03-07