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quinoa and kale stuffed acorn squash

Servings: 4 acorn squash halves
Author: Taylor Ellingson

Ingredients

  • 2 acorn squash halved and seeds scooped out
  • 2 tablespoon olive oil divided
  • 1 cup quinoa uncooked
  • 1 white onion diced
  • 3 cups kale chopped
  • 1 can garbanzo beans
  • 1 tablespoon maple syrup
  • ½ teaspoon sage
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • salt and pepper to taste
  • ½ cup shredded white Cheddar cheese

Instructions

  • Bring quinoa and 2 cups of water to a simmer in a small pot.
  • Cover and let simmer for 15-20 minutes, until quinoa is cooked. Set aside.
  • Preheat oven to 400 degrees F.
  • Brush acorn squash halves with 1 tablespoon of olive oil and place face down on a baking sheet.
  • Add 1 cup of water to the pan then roast for 30 minutes.
  • Meanwhile, heat remaining tablespoon of olive oil in large pan.
  • Add onion and cook 5-7 minutes, until translucent.
  • Add kale and cook another 2-3 minutes, until it starts to wilt.
  • Add garbanzo beans, maple syrup, sage, cinnamon, nutmeg, salt, and pepper, and stir well to combine.
  • Add quinoa and stir to combine.
  • Once acorn squash are done roasting, fill each half with ¾-1 cup of filling.
  • Top with cheese.
  • Bake another 10-15 minutes, until cheese is melted.
  • Let cool for 5 minutes, then enjoy!