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Stuffed Acorn Squash

Stuffed Acorn Squash

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Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 Acorn squash
  • 1 package mushrooms
  • 1 sweet yellow onion
  • 3 cups chopped kale
  • 1 cup frozen sweet corn
  • 1 cup quinoa dry
  • 1 tbsp garlic minced
  • 1 tbsp fresh rosemary chopped
  • 2 sprigs fresh basil chopped (about 15-20 leaves)
  • olive oil
  • salt and pepper to taste
  • cranberry chèvre or regular goat cheese

Method
 

  1. Preheat the oven to 425. Cut the acorn squash in half, scoop out the seeds, rub with a little olive oil, and place face down on a baking sheet. Cook in the oven for about 30 minutes, or until soft enough for a fork to easily poke through and the inside is slightly carmelized.
  2. While the squash is cooking, chop the onion, mushrooms, and kale. Begin cooking the quinoa as well, according to instructions (I use chicken broth for more flavor instead of water).
  3. Add a little olive oil, garlic, rosemary, basil, and chopped onion to a pan. Sauté over medium heat for about 5-7 minutes, then add the kale, mushrooms, and corn. Cook over medium-low heat for another 10-12 minutes.
  4. Once the quinoa is done, add it to the vegetable and herb mixture. Mix together and add salt and pepper to taste.
  5. Fill the center of the squash halves with the stuffing. Top with the chèvre or goat cheese,parmesan, or even some pesto. Amazing!

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