Kale & Quinoa Stuffed Acorn Squash
Recipe type: Dinner
Cuisine: Vegan, Gluten-Free
  • 1 acorn squash
  • 3 cups kale, chopped
  • ¾ cup cooked quinoa
  • 2 tbsp sunflower or pumpkin seeds
  • 2 tbsp dried cranberries
  • 2 tbsp crumbled goat cheese (omit if vegan)
  • 2 tsp raw honey (pure maple syrup for a vegan substitute)
  • 1 tsp olive oil
  • Sea salt and pepper, to taste
  1. Instructions
  2. Preheat oven to 375°F.
  3. Slice acorn squash in half and scoop out the seeds and middle with a spoon.
  4. Brush a layer of olive oil onto the flesh and season with sea salt and pepper.
  5. Roast flesh side down for 20 minutes, then flip and roast flesh side up for another 30 minutes.
  6. While squash is roasting, add ¼ cup quinoa to a pot with 2-3 cups of water and cook over medium heat for about 20 minutes until water is absorbed and quinoa is soft. Set aside.
  7. Remove stems from kale and cook on a skillet with 1 cup water for about 15 minutes until water evaporates and kale is wilted and soft. Stir kale and quinoa together.
  8. When squash is ready, remove from oven and scoop the quinoa and kale mix onto the squash.
  9. Top with sunflower seeds, dried cranberries and crumbled goat cheese.
  10. Drizzle with raw honey or maple syrup and season with additional sea salt and pepper.
Makes 2 servings.
Nutrition Information
Serving size: ½ squash Calories: 300 Fat: 10g Carbohydrates: 49g Sugar: 7g Sodium: 49mg Fiber: 8g Protein: 9g
Recipe by The Skinny Chick's Cookbook at http://theskinnychickscookbook.com/quinoa-stuffed-acorn-squash/