1cupcooked ancient grainsprepared according to package directions
1/4cupcrumbled feta cheese
1 teaspoon olive oilplus a bit more for drizzling
salt and pepper to taste
balsamic vinegarfor drizzling
1headgarlictotally optional, the squash makes a beautiful lid to oven roast garlic
Pre-heat the oven to 375
Prepare the squash for roasting by cutting in half and removing seed. Lightly brush the interior of the squash with oil.
Place the squash cut side down on a baking sheet lined with parchment paper. If inclined place a head of garlic top trimmed off beneath each half of the squash. This is when I also roast the red peppers.
Roast squash until tender (the skin will indent when pushed gently with your finger). The time on this can vary wildly. Start checking at 30 minutes. If neccessary remove the peppers from the tray and continue to roast for another ten to twenty five minutes until tender.
While the squash is roasted cook the grains, they should be warm but not piping hot when combined with the peppers and feta cheese.
Combine grain, peppers, and cheese- seasoning with salt and pepper if neccessary and reserving a bit of feta to crumble over the top.
Stuff the squash with the grain mixture, top with arugula. Finish with a drizzle of olive oil, a cruble of feta, and a drizzle of balsamic vinegar.
The peppers used are the balsamic roasted sweet peppers from this site. The herbs use to garnish the peppers can be omitted if you are topping with arugula.