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Per serving
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- 1
Roast the squash
Preheat the oven to 425 degrees. Cut the acorn squash in half and scoop out the seeds. Drizzle the halves with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast about 25 minutes, then flip cut side up and roast another 10 to 20 minutes, until the flesh is tender and the edges are golden. Broil the last couple of minutes if you want a deeper golden edge.
- 2
Build the filling
While the squash roasts, heat a tablespoon of olive oil in a large skillet over medium. Add the finely chopped red onion with a pinch of salt and pepper and cook until translucent. Stir in the minced garlic, cumin, and cinnamon and cook until fragrant. Add the chopped kale and cook a few minutes until wilted.
- 3
Fold in the quinoa
Turn off the heat. Add a splash of balsamic vinegar, the cooked quinoa, and a drizzle of honey and toss to combine. Mix in the chopped scallions, feta, currants, chopped cilantro, and a pinch of red pepper flakes. Taste and adjust the salt and pepper.
- 4
Stuff and finish
Scoop the filling into the roasted squash halves. Top with toasted pumpkin seeds, a little more feta if you like, and a final drizzle of olive oil and honey. Serve warm.
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Quinoa Stuffed Acorn Squash with Kale and Feta
Created by: WholeFoodWendy
Ingredients
- 1 acorn squash
- 2 tbsp extra-virgin olive oil
- 1/4 cup red onion
- 1 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 cup kale
- balsamic vinegar
- 1 cup quinoa
- honey
- 1/4 cup scallions
- 1/4 cup feta cheese
- 1/4 cup currants
- 1/2 cup cilantro
- red pepper flakes
- 1/4 cup pumpkin seeds
Instructions
- Roast the squashPreheat the oven to 425 degrees. Cut the acorn squash in half and scoop out the seeds. Drizzle the halves with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast about 25 minutes, then flip cut side up and roast another 10 to 20 minutes, until the flesh is tender and the edges are golden. Broil the last couple of minutes if you want a deeper golden edge.
- Build the fillingWhile the squash roasts, heat a tablespoon of olive oil in a large skillet over medium. Add the finely chopped red onion with a pinch of salt and pepper and cook until translucent. Stir in the minced garlic, cumin, and cinnamon and cook until fragrant. Add the chopped kale and cook a few minutes until wilted.
- Fold in the quinoaTurn off the heat. Add a splash of balsamic vinegar, the cooked quinoa, and a drizzle of honey and toss to combine. Mix in the chopped scallions, feta, currants, chopped cilantro, and a pinch of red pepper flakes. Taste and adjust the salt and pepper.
- Stuff and finishScoop the filling into the roasted squash halves. Top with toasted pumpkin seeds, a little more feta if you like, and a final drizzle of olive oil and honey. Serve warm.