This protein-packed, vegan baked acorn squash dish is perfect for the changing seasons! Mediterranean Stuffed Acorn Squash 1 large acorn squash 2 tablespoons (27 g) extra virgin olive oil Sea salt Ground pepper 1 ½ (2.1 g) teaspoons Za’atar spice mix (recipe below) 1 cup (185 g) cooked quinoa (to add flavor, toast quinoa before cooking) ⅛ cup (21 g) dried cranberries ⅛ cup (17.9 g) pine nuts (toasted if desired) ¼ cup (42.5 g) cannellini beans, drained and rinsed 2 scallions, chopped ⅛ cup (5 g) fresh flat leaf parsley, chopped ½ tablespoon (1.5 g) fresh chives, chopped ⅛ cup (5 g) fresh mint, chopped 1 garlic clove, minced 1 tablespoon (15 g) fresh lemon juice ¼ teaspoon (1.2 g) paprika ½ tablespoon (4.5 g) feta cheese Za’atar Spice Blend 2 tablespoons (8 g) ground oregano 2 tablespoons (16 g) ground sumac 2 tablespoons (18 g) sesame seeds 1 tablespoon (1.7 g) ground majoram 1 tablespoon (4 g) ground thyme 1 teaspoon (7 g) sea salt Instructions Preheat oven to 400°F Microwave the ...