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Quinoa and Kale-Stuffed Acorn Squash

AuthorMaria
Quinoa and Kale-Stuffed Acorn Squash
Yields8 Servings
 4 acorn squash, cut in half crosswise and seeds discarded or saved for another use
 ground cinnamon, to taste
 salt and pepper, to taste
 1 cup quinoa
 2 tbsp avocado or extra-virgin olive oil
 2 garlic cloves, minced
 1 bunch kale, thick stems removed and leaves chopped
 1 cup pecans (toasted, if desired), chopped
 1 cup dried cranberries
 2 tbsp fresh lemon juice
1

Preheat oven to 400°F.

2

Place squash halves on a baking sheet and drizzle with a little bit of oil and sprinkle cinnamon, salt and pepper over each one. Rub in the oil and spices. Turn squash cut side down and bake for 30-45 minutes, until fork tender but not cooked so long that they start to lose their shape.

3

Meanwhile, place quinoa and 2 cups of water in a small saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until all water is absorbed, about 15 minutes. Let stand for another 5-10 minutes before removing lid and fluffing with a fork.

4

While quinoa cooks, heat oil in a large skillet over medium heat. Sauté garlic and kale, tossing often, until garlic is aromatic and kale is wilted, about 5 minutes. (You may need to add the kale in batches and wait for each handful to cook down a bit before adding more.)

5

Transfer quinoa to a large bowl and toss with kale mixture, pecans, cranberries, and lemon juice.

6

Spoon quinoa mixture into each squash half and serve. Enjoy!

Notes: We recommend using organic ingredients whenever possible.

Ingredients

 4 acorn squash, cut in half crosswise and seeds discarded or saved for another use
 ground cinnamon, to taste
 salt and pepper, to taste
 1 cup quinoa
 2 tbsp avocado or extra-virgin olive oil
 2 garlic cloves, minced
 1 bunch kale, thick stems removed and leaves chopped
 1 cup pecans (toasted, if desired), chopped
 1 cup dried cranberries
 2 tbsp fresh lemon juice

Directions

1

Preheat oven to 400°F.

2

Place squash halves on a baking sheet and drizzle with a little bit of oil and sprinkle cinnamon, salt and pepper over each one. Rub in the oil and spices. Turn squash cut side down and bake for 30-45 minutes, until fork tender but not cooked so long that they start to lose their shape.

3

Meanwhile, place quinoa and 2 cups of water in a small saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until all water is absorbed, about 15 minutes. Let stand for another 5-10 minutes before removing lid and fluffing with a fork.

4

While quinoa cooks, heat oil in a large skillet over medium heat. Sauté garlic and kale, tossing often, until garlic is aromatic and kale is wilted, about 5 minutes. (You may need to add the kale in batches and wait for each handful to cook down a bit before adding more.)

5

Transfer quinoa to a large bowl and toss with kale mixture, pecans, cranberries, and lemon juice.

6

Spoon quinoa mixture into each squash half and serve. Enjoy!

Quinoa and Kale-Stuffed Acorn Squash

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