It’s finally Fall, my favorite season. However, the Arkansas weather has yet to get the memo and it’s still 90 degrees outside. Despite the weather, I’m still excited for pumpkin and squash everything! I found a pumpkin curry hummus recipe this morning and I’m super pumped to go home and test it out… stay tuned.
This recipe is actually one I stumbled upon last year during my cleanse, so it’s grain free (because quinoa is a actually psuedo-grain), nut free, and vegan. I think next time I’ll consider adding in some fresh pomegranate seeds at the end for a little extra pop of flavor. I hope you enjoy!
Stuffed Acorn Squash
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 2 acorn squash
- 1 cup cooked quinoa (1/3 uncooked)
- 1 8oz. package baby bella mushrooms
- 1/2 cup white onion, diced
- 2 cups packed kale, cut into 1 inch pieces
- 2 cloves garlic, minced
- 1 Tbsp apple cider vinegar (I always use organic with the mother)
- 1/4 tsp + 1/8 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp coriander
- 1/4 tsp nutmeg
- 1/2 cup pepitas (aka pumpkin seeds)
- Coconut Oil Cooking Spray (or 2 Tbsp extra virgin olive oil)
Instructions
- Preheat oven to 425 degrees.
- Cook quinoa according to package instructions. TIP: I like to cook my quinoa in Kitchen Basics Organic Vegetable Stock for extra flavor, use in place of water.
- Season cooked quinoa with apple cider vinegar and 1/8 teaspoon of salt.
- Cut acorn squash in half, spray four halves with coconut oil cooking spray and lightly season with salt and pepper.
- Cook squash for approximately 15 to 20 minutes, until fork tender.
- While squash is cooking in the oven, heat a large pan over low to medium heat. Add coconut oil cooking spray, mushrooms and onions. Season with salt and pepper and saute for approximately 7 minutes or until onions are translucent and mushrooms are done.
- Add kale, garlic, coriander, nutmeg and pepitas. Cook until kale has wilted, approximately three minutes. Once cooked, remove from heat and stir in quinoa.
- Remove acorn squash from over and carefully stuff with filling. Return stuffed acorn squash to oven for 5 minutes to crisp the top.
- ENJOY!
Leave a Reply
You must be logged in to post a comment.