Vegetarian Stuffed Acorn Squash
Ingredients
The squash
The filling
-
1-2
tablespoons
olive oil
-
½
teaspoon
coarse salt
-
¼
teaspoon
black pepper
-
¾
cup
dry quinoa
-
1½
cups
vegetable broth
-
1
large
leek
-
2
leaves
lacinato kale
-
½
cup
raw pecans
-
1
tablespoon
fresh chopped sage
-
15
ounce can
cannellini beans
-
1
medium
honeycrisp apple
-
1
cup
shredded parmesan cheese
-
1
large
lemon
Instructions
- Preheat the oven to 375°F.
- Prepare the acorn squash by slicing off the bottom and cutting in half lengthwise, then remove seeds.
- Drizzle olive oil on the inside of the squash and season with salt and pepper.
- Place the squash cut side up on a baking sheet and roast for 45-50 minutes until tender.
- While the squash roasts, toast quinoa in a pot, then add vegetable broth and cook until fluffy.
- In a skillet, sauté leeks and kale in olive oil until soft, then add pecans and sage.
- Combine cooked quinoa, beans, sautéed vegetables, diced apple, and half the parmesan in a bowl.
- Stuff each acorn squash half with the filling and top with remaining parmesan.
- Return to the oven for 4-5 minutes to melt the cheese before serving.
Nutrition Facts (estimated)
Servings
8
Calories
305
Total fat
10g
Total carbohydrates
49g
Total protein
11g
Sodium
420mg
Cholesterol
6mg
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