Quinoa Stuffed Acorn Squash Recipe

Prepare the Squash

Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.

Cook the Quinoa

While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork.

Sauté the Kale

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped kale and sauté until wilted, about 3-5 minutes.

Combine the Filling

In a large bowl, combine the cooked quinoa, sautéed kale, dried cranberries, diced apple, and chopped candied pecans. Drizzle with balsamic glaze and mix well.

Stuff the Squash

Once the squash is done roasting, remove from the oven and carefully flip them cut-side up. Fill each half with the quinoa mixture, pressing down gently to pack it in.

Final Bake

Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through. Drizzle with extra balsamic glaze before serving.