This quinoa stuffed acorn squash is one of those recipes that makes me feel like a fancy chef, even though it’s super easy to make. For a vegan version you can omit the crumbled goat cheese (I just like to top it with a small handful for a little extra flavor) and replace the honey with maple syrup. You may also want to add a little extra olive oil and salt after roasting it until you get just the right amount of seasoning.
Acorn squash is packed with vitamins (Vitamin C especially) and quinoa is loaded with protein and fiber, and naturally gluten-free. It’s a perfect light, healthy dinner topped with flavorful dried cranberries, sunflower seeds and raw honey.
|Kale & Quinoa Stuffed Acorn Squash|| |
- 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
- Preheat oven to 375°F.
- Slice acorn squash in half and scoop out the seeds and middle with a spoon.
- Brush a layer of olive oil onto the flesh and season with sea salt and pepper.
- Roast flesh side down for 20 minutes, then flip and roast flesh side up for another 30 minutes.
- 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.
- 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.
- When squash is ready, remove from oven and scoop the quinoa and kale mix onto the squash.
- Top with sunflower seeds, dried cranberries and crumbled goat cheese.
- Drizzle with raw honey or maple syrup and season with additional sea salt and pepper.