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Quinoa Stuffed Acorn Squash
A hearty & healthy vegetarian and GF main for Thanksgiving! Squash is stuffed with a spiced kale and quinoa sauté with pepitas for crunch and feta for tang.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 425 degrees. Drizzle the acorn squash halves with olive oil, salt & pepper. Place cut side down and roast for approximately ⏱️ 25 minutes. Flip them over and cook cut side up for approximately 10-20 more minutes, or until the flesh is tender and the outer edges are golden brown. I turned on my broiler during the last couple of minutes to get a nice golden edge.
2
Meanwhile, in a large skillet, heat a few tablespoons of olive oil. Add the chopped onion and a bit of salt and pepper and cook for a few minutes, until it starts to become translucent. Add the garlic, cumin & cinnamon and cook, stirring, until fragrant but not burning. Mix in the kale and cook for a few minutes, until the kale is wilted. Turn off the heat, add a splash of balsamic vinegar, the cooked quinoa, and a good drizzle of honey and toss. Next, mix in scallions, feta, if using, currants, cilantro, and a pinch of red pepper flakes. Taste and adjust seasonings.
Splash of balsamic vinegarcooked quinoa1 cupDrizzle of honey (optional, but I find it enhances the squash's sweetness)
3
Scoop the filling into the cooked acorn squash, and top with toasted pumpkin seeds, more feta (if you wish), and a drizzle of olive oil and more honey.
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