Category Archives: Gluten Free

Everything Bagel Hasselback Potatoes

Dietary, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Side Dishes, Vegetarian

March 24, 2017 by Chef Julie RD

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Who doesn’t like cheesy potatoes? Add these Everything Bagel Hasselback Potatoes as a side dish for dinner tonight.
Confession: I am obsessed with Cabot’s everything bagel cheddar cheese. Then Trader Joe’s came out with an everything but the bagel sesame seasoning blend. It’s like everything bagel heaven (without the bagel).
Before this recipe, I’ve never actually made hasselback potatoes before, but I saw a version on one of Buzzfeed’s Tasty videos and with my new everything bagel goodies I knew it would be a perfect pair.

Everything Bagel Hasselback Potatoes – they are everything you need for a cheesy potato @cabotcheese @traderjoeslist

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Note: I made these for my boyfriend and I. It serves two, but definitely double it because you’ll want leftovers!

Everything Bagel Hasselback Potatoes

Author: Julie @ RDelicious Kitchen
Yield: 2

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Ingredients

Scale

2 russet potatoes
1 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon pepper
4 oz. Everything Bagel Cabot Cheddar Cheese, sliced thin
1 tablespoon Trader Joe’s Everything but the Bagel Sesame Seasoning Blend
1/4 cup plain yogurt (I used Siggi’s)
(optional) chives, to garnish

Instructions

Heat the oven to 425°F. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
Cut slits in the potatoes, leaving the bottom intact. (Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato)
Place the potatoes in a baking dish. Brush the potatoes with olive oil, including the bottoms. Sprinkle with salt and pepper.
Bake 30 minutes, then brush with olive oil again, making sure some of the olive oil drips down into the space between the slices.
Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and potatoes are fork tender.
Remove from oven and carefully place slices of cheddar in between the slits. Bake for another 5 minutes until cheese has melted.
Remove from oven and add Everything but the Bagel Sesame Seasoning Blend, a dollop of yogurt, and chives. Serve warm

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Disclosure: this is not a sponsored post. I am, however, a part of Cabot’s Cheeseboard and receive samples of their products on a quarterly basis.

Smoked Salmon and Dill Sheet Pan Frittata

Breakfast & Brunch, Dairy Free, Dietary, Gluten Free, MAIN DISHES, Make ahead, Nut Free, One pot/dish, PREP, Quick & Easy, Recipes, Seafood

March 16, 2017 by Chef Julie RD

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Serve eggs family-style with this Smoked Salmon and Dill Sheet Pan Frittata that will kick your breakfast or brunch up a notch.
Way back when one of my first jobs was at a bagel shop. It was one of my favorite jobs. I worked with my friends and got to enjoy endless bagels and coffee. The only downside was getting to work at 5:00 am on a weekend.
Now, I love enjoying a leisurely brunch on the weekend. One thing the bagel shop introduced me to was smoked salmon or also known as lox. I still remember this one customer who always ordered – an everything bagel with cream cheese, lox, tomato, red onion, and capers. Of course, I had to try it.

Step up your #brunch game with this Smoked Salmon and Dill Sheet Pan Frittata

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That’s when my smoked salmon love affair began. It is now a staple at my brunches. I love the addition of the smoked salmon in this frittata. Plus, baking it in the sheet pan makes it so easy to serve! Often times the term lox and smoked salmon are used interchangeably, but there is a difference. Lox was traditionally only made from the belly of salmon. The salmon is salt-cured or brined but never cooked or even smoked. It has a very smooth silky texture. Smoked salmon is a much more generic term than lox. Smoked salmon can be made from any part of the fish, and it starts with salt curing or brining, just as in lox.

Smoked Salmon and Dill Sheet Pan Frittata

Author: Chef Julie Harrington, RD
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 8
Category: Breakfast
Method: Oven-Baked

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Ingredients

Scale

12 eggs
5 ounces smoked salmon (lox), chopped
3 scallions, chopped
1/2 cup dill, roughly chopped
1-pint grape tomatoes, sliced in half
salt and pepper, to taste

Instructions

Prep:
Preheat the oven to 350 degrees F. Spray a 13×9 inch deep baking dish with cooking spray. Set aside.
Whisk eggs in a large bowl. Season with salt and pepper.
Spread smoked salmon, scallions, dill, and grape tomatoes evenly in the bottom of the baking dish.
Gently pour eggs over the smoked salmon mixture.
Bake in the oven for 20 minutes, until eggs are cooked through and top begins to brown.

Keywords: #smokedsalmon #salmon #breakfast #frittata #eggs #sheetpan #seafood

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Quick Pickled Onions

Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Nut Free, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian

March 14, 2017 by Chef Julie RD

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A jar of quick pickled onions in your refrigerator gives you last-minute, tangy addition to many dishes.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

My fiance LOVES red onion. In my opinion a little too much. Now every time he makes tuna salad, I need to supervise because the last time he made it I think there was more red onion then actual tuna. It should have been called a red onion salad.

While I do enjoy onions, raw onions are not always my favorite. I sometimes feel like they overpower a dish. Have you ever tried pickled onions instead? I now have been adding these tangy slices into my dishes to get more of a tangy red onion flavor instead that sharp and pungent red onion flavor that can take over the whole dish.

A jar of quick pickled onions in your refrigerator gives you a last minute, tangy addition to many dishes

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There are so many uses for pickled onions. Add to sandwiches, use as a condiment to top tacos or egg salad, or toss them into grain salads. Their tart and tangy flavor and their bright pink color will perk up any dish.

As the pickled onions continue to brine in the refrigerator, they will turn to vibrant pink in color. Make sure to store your pickled onions in a glass container (I used a mason jar). Most metals will react with vinegar and plastic will absorb the flavors. Plus, being able to see them is always a little reminder when I open my refrigerator to top my dishes with them.

Quick Pickled Onions

Author: Chef Julie Harrington, RD
Prep Time: 2 hours
Total Time: 2 hours
Yield: 8
Category: side dish
Method: no cook

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Ingredients

Scale

1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoon kosher salt
1 cup water
1 red onion, thinly sliced

Instructions

In a mason jar, combine the apple cider vinegar, sugar, salt, and water. Close the lid and shake until sugar and salt have dissolved. (Or can be whisked in a bowl)
Add the onions to the mason jar, making sure all the onions are submerged. Let sit at room temperature for at least 2 hours. (see notes for the make ahead version)
Drain onions before using.

Notes

MAKE AHEAD: Can be made 2 weeks ahead. Cover and chill.

Keywords: quick pickled onions, pickled onions, onions, condiment, topping

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Spanish-Style Cauliflower Rice

Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Side Dishes

March 3, 2017 by Chef Julie RD

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Cauliflower rice can replace rice in any recipe for a low-carb option. Try this Spanish-Style Cauliflower Rice inspired by traditional Spanish flavors.

My fiance’s family is originally from Spain and over the years of us dating, I’ve really come to learn about Spanish cuisine and now love using certain spices that are common in traditional Spanish dishes. One spice that is commonly used is smoked paprika.

What is smoked paprika?

Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder. It has a deep red color and a smoky aroma.

Spanish-Style Cauliflower Rice on a marble slab with almonds

Cauliflower rice has become one of my favorite side dishes because it cooks up so quickly, plus it adds a full serving+ of vegetables to a meal.

Cauliflower is a member of the cruciferous vegetable (or Brassicaceae) family- along with broccoli, cabbage, kale, Brussel sprouts, and some other less common varieties.

Spanish-Style Cauliflower Rice

Author: Chef Julie Harrington, RD
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 6
Category: side dish
Method: stove top
Cuisine: spanish

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Ingredients

Scale

2 medium heads cauliflower, cored and riced (see tips in the note section)
1 tablespoon coconut oil
1 onion, finely chopped
3 cloves garlic, minced
¾ teaspoon smoked paprika
¾ teaspoon ground cumin
½ cup low-sodium chicken broth
2 tablespoons tomato paste
salt and pepper, to taste
¼ cup raw almonds, chopped
¼ cup parsley, finely chopped

Instructions

Heat coconut oil in a large skillet over medium-high heat. Add the onion and garlic, until the onion begins to turn translucent and is fragrant. Add the cauliflower and cook, stirring occasionally, for about 5 minutes, until cauliflower is tender. (Be sure to not overcook, or cauliflower will become mushy) Add paprika and cumin. Sauté for an additional minute.
In a small bowl, whisk together the chicken broth and tomato paste until smooth. Add to the skillet and stir to incorporate into the cauliflower rice. Cook for 2-3 minutes until liquid has absorbed and evaporated.
Season with salt and pepper. Sprinkle with almonds and parsley.

Notes

recipe adapted from Paleo magazine

To rice the cauliflower:
option 1: Take a box grater and grate the cauliflower into rice in a bowl
option 2: Place cauliflower florets in a food processor pulse until reach desired rice consistency.
option 3: Buy the pre-riced cauliflower, often found fresh in the produce section or frozen at your local grocery store.

Keywords: cauliflower, cauliflower rice, spanish

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Jumbo Skillet Apple Pancake

Baked Goods, Breakfast & Brunch, Dietary, Fall, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Seasonal, Vegetarian

February 24, 2017 by Chef Julie RD

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Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.
Confession: I am a terrible pancake flipper. I am a waffle maker pro, but when it comes to pancakes, I fall short.

Are you team #pancake or team #waffle? If you are a terrible pancake flipper like me, make this Jumbo Apple Skillet Pancake

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It’s either I am too eager to flip them before they are ready or the flipping process is just a disaster, like how I flipped it right on top on my other pancakes and I just made one giant pancake mound. Culinary school graduate fail.
I was going to attempt to make this recipe into individual pancakes, but instead of the hassle of making a bunch of pancakes, I tried making one giant pancake and let me tell you.. it was the best idea I’ve ever had.
This giant pancake can now be served family style, so no more waiting for your stack on Sunday morning when everyone else is chowing down. Plus, no more pancake flipping disasters!
I opted to top mine with apple slices this time, but now I am thinking of all the topping options I want to try. This is going to become a staple on my weekends. Bonus, it heats up well too!

Jumbo Skillet Apple Pancake

Author: Chef Julie Harrington, RD
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 6
Category: Breakfast
Method: Oven-Baked

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Description

Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.

Ingredients

Scale

4 eggs
¾ cup full-fat coconut milk, from the can
1 tablespoon maple syrup
1 teaspoon almond flour
2 tablespoons arrowroot starch (or tapioca starch)
2 teaspoons cinnamon, plus more for garnish
¼ teaspoon baking powder
1/8 teaspoon sea salt
1 tablespoon coconut oil
1 apple (such as a Honeycrisp Pink Lady), peeled, cored, and thinly sliced

Instructions

Place a large cast iron skillet in the oven. Preheat the oven to 450 degrees F, leaving the skillet inside during preheating.
In a large bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla. In a separate bowl, whisk together the almond flour, arrowroot starch, cinnamon, baking powder, and salt. Pour the dry ingredients into the egg mixture and stir until fully combined.
Carefully remove the hot skillet from the oven and add the coconut oil. Swirl it around the pan to coat the bottom and sides. Carefully pour the batter into the skillet. Gently place the apple slices on top. Bake for 15-20 minutes, or until golden brown and slightly puffed.
Serve sprinkled with extra cinnamon and drizzle with maple syrup, if desired.

Notes

adapted from Paleo Magazine

Keywords: #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

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(Gluten-Free) Banana Bread Muffins

Baked Goods, Breakfast & Brunch, Dietary, Gluten Free, MAIN DISHES, Recipes

February 9, 2017 by Chef Julie RD

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Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day.

One of the cooking goals that I’ve been working on is working with flour alternatives. There are so many varieties of flours (almond flour, quinoa flour, coconut flour, oat flour, plus so many more!) on the shelves in the grocery store and I’ve been intrigued. Mainly, because I am a food science nerd and I want to learn and understand their baking properties, but also I think many of us are trying to trim back on the amount of refined grains we are consuming (ie. white flour), so it’s been a fun challenge baking with these flour alternatives.

I’ve quickly learned that these alternative flours do not have that perfect 1:1 ratio. FYI, coconut flour sucks up so much moisture. I tried baking cookies with coconut flour and when I picked one up it crumbled right in my hand. Note to self: Add more liquid and maybe pair coconut flour with other flours too. (I’m still working on that recipe!)

Pair these #grainfree Banana Bread Muffins with breakfast or add as a snack. Recipe via @ChefJulie_RD

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I had received a bag of almond flour when I was on the trip with California Almond Board and I feel like it’s been calling my name to bake with it every time I open my pantry and see it.

When you have overripe bananas, bake some banana bread muffin.

Banana Bread Muffins

Author: Chef Julie Harrington, RD
Prep Time: 15
Cook Time: 35
Total Time: 50 minutes
Yield: 12 1x
Category: Muffin
Method: Baking

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Description

Pair with breakfast or add as a snack, these grain-free Banana Bread Muffins can fit into any part of your day.

Ingredients

Scale

3 eggs
3 bananas
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup plain Greek yogurt
1 3/4 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
11/2 teaspoon cinnamon
1/8 teaspoon salt

Instructions

Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
In a food processor or blender, blend the eggs, bananas, maple syrup, and vanilla extract, until blended through and fluffy (to incorporate air). Pour into a bowl and fold in the yogurt.
In a separate bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt.
Fold wet ingredients into dry and stir until just combined.
Pour muffin batter into muffin tins and bake for 30-35 minutes or until golden brown. (Insert a toothpick into the center of a muffin at they are done when it comes out clean. Center will also spring back when pressed.)

Keywords: muffin, grain-free, gluten-free, baking

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

Tropical Green Smoothie

30 minutes or less, Dairy Free, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Snacks

February 1, 2017 by Chef Julie RD

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Trying to add more fruits and veggies to your daily eating habits? Add both first thing in the morning with this Tropical Green Smoothie.
It’s February 1st – how is everyone doing on their New Year’s Resolutions so far? I saw a funny post on instagram that January was just a “practice round”. The problem setting big resolutions or goals, is you have to refine them in the beginning and make small habit forming changes to help you get to your end goal.

Trying to squeeze in more veggies in the morning? Try this Tropical Green Smoothie! #breakfast #smoothie #rdchat

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One goal that I have been discussing a lot lately this path month is simply including more fruit and vegetables within meals and snacks. Just simply go back to the basics. Are you really getting in the minimum recommendation of 5 fruits and vegetables a day? If the answer is no, this should be your starting point.
If eating healthier or maintaining a healthy weight is your goal for 2017, start here. Try to add a serving of fruit and/or vegetables at every meal and snack. If you are typically consuming 3 meals and 2 snacks per day (and now you are adding a fruit and/or vegetable to each) – BAM! You just reached the minimum daily recommendation for fruits and vegetables for the day.
Smoothies are a fantastic way to add both fruit and vegetables in one meal! The secret to this smoothie is the frozen avocados. Now, of course, you can freeze them yourself, but now Welch’s prepackages them in the frozen aisle. Now, you won’t have to worry about the other portion of your avocado turning too quickly. The frozen avocado makes this smoothie so creamy, almost like a consistency of a milkshake.

Tropical Green Smoothie

Author: Julie @ RDelicious Kitchen
Yield: 1

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Ingredients

Scale

1/2 banana, frozen
1/4 cup frozen mango
1/4 cup frozen pineapple
1/4 cup frozen avocado (or quarter fresh avocado)
1 cup kale (or spinach)
1 tablespoon chia seeds
1 cup almond milk (or milk of your choice)

Instructions

Place all ingredients into a blender and blend until smooth.
Add water for a thinner consistency or add ice for a thicker consistency.

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Southwest Stuffed Peppers

Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian, Vegetarian

January 22, 2017 by Chef Julie RD

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Looking for a budget friendly recipe? You’ve come to the right place. These Southwest Stuffed Peppers will keep your stomach and wallet full coming in at only $1.06 per serving.
The Recipe ReDux challenged members to see how low they can go and make a meal for less than $3 per serving.
Did you know that within the top 3 New Year’s resolutions #3 involved finances?
1. Lose Weight/Eat Healthier
2. Life/Self Improvements
3. Better Financial Decisions
Many are looking to make better financial decisions this year, myself included. I was curious to see how much I was actually spending on groceries per month, so I tracked it for the month to see my typical cost on groceries. Being a food blogger and one who weirdly enjoys grocery shopping, when I see new items they tend to creep into my cart. That being said, my monthly grocery spending was a little higher than I thought it would be.
Ever since then I’ve been more conscious of my spending when at the grocery store. I loved that this Recipe ReDux theme was this month because I had fun shopping to see how low I can go with the cost per serving. This definitely busts the myth that “healthy eating is expensive”, considering this recipe totals to $1.06 per serving made with healthy and wholesome ingredients.

Looking for some cost effective dinners? Try these Southwest Stuffed Peppers – only $1.06 per serving! #thereciperedux

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Here’s the breakdown:

Wondering what I will be doing with those half cans of ingredients? I love being creative with extra ingredients that I have in the fridge. I think this will turn into a burrito bowl.

Southwest Stuffed Peppers

Author: Julie @ RDelicious Kitchen
Yield: 6

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Ingredients

Scale

3 red bell peppers
1/4 cup quinoa
1 tablespoon olive oil
1 small onion
1 clove garlic, minced
1/2 (14.5 oz) can black beans, drained and rinsed
1/2 (14.5 oz) can corn, drained and rinsed
1/2 (14.5 oz) can no-salt-added diced tomatoes, drained
1/2 cup cheddar cheese, shredded
1/2 avocado, sliced
salt and pepper, to taste

Instructions

Preheat oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Slice pepper in half lengthwise, place on baking sheet. Bake for 10 minutes.
Cook quinoa according to package directions.
In a saute pan, heat olive oil over medium-high heat. Add onions, saute until translucent. Add the beans, corn, tomatoes, and cooked quinoa and cook until heated through. Stir in cheese.
Remove peppers from oven and stuff with bean mixture. Bake for an additional 5 minutes.
Remove from oven and top with avocado slices.

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Don’t forget to check out other Recipe ReDux members money-saving recipes!

Snickerdoodle Oatmeal

30 minutes or less, Breakfast & Brunch, Dietary, Gluten Free, PREP, Quick & Easy, Recipes, Vegetarian, Winter

December 19, 2016 by Chef Julie RD

2 Comments

Cozy up to a bowl of Snickerdoodle Oatmeal this holiday season!During the winter months, I always crave a warm bowl of oatmeal in the morning. Skip the sugary packets of oats and create a hearty bowl with simple ingredients, that I am sure are probably in your kitchen already.

Cozy up to a bowl of Snickerdoodle Oatmeal for #breakfast this holiday season!

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Surprisingly, I am not the biggest fan of snickerdoodle cookies. I think it’s because I don’t prefer sugar cookies (the base of snickerdoodles). I am more of a chocolate chip cookie kind of gal, but I do love the warm cinnamon sugar combination from snickerdoodles.

McCormick recently came out with a new roasted cinnamon. The roasted version has a richer, deeper flavor than traditional cinnamon. If you love cinnamon and want a bigger and bolder flavor, you have to try roasted cinnamon.
The toppings of this oatmeal really make this breakfast a winner! Have you tried the seasonal Larabar snickerdoodle flavor? Plus, swirling in Betsy’s Best cinnamon chia gourmet peanut butter adds that extra pop of flavor.

Snickerdoodle Oatmeal

Author: Julie @ RDelicious Kitchen
Yield: 1

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Ingredients

Scale

1/3 cup rolled oats
1 cup milk
1/2 banana
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 teaspoon maple syrup
1/2 tablespoon chia seeds
1/4 cup vanilla kefir
(optional toppings): sliced banana, Betsy’s Best cinnamon chia peanut butter, snickerdoodle larabar

Instructions

Combine rolled oats and milk in a saucepan over medium heat. Slice a banana into thin piece, gently fold into oats. Let cook for 2-3 minutes.
Once oatmeal begins to simmer, stir vigorously to break down the banana slices.
Cook until oats reach desired consistency and liquid is absorbed.
Stir in cinnamon, vanilla extract, maple syrup, chia seeds, and kefir. (the kefir will make your oats super creamy!)
Add desired toppings!

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Kale, Quinoa, and Cranberry Stuffed Acorn Squash

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Recipes, Seasonal, Vegan, Vegetarian, Vegetarian, Winter

December 9, 2016 by Chef Julie RD

8 Comments

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Sometimes dinner time turns into an episode of Chopped right in your own kitchen. This Kale, Quinoa, and Cranberry Stuffed Acorn Squash can easily be customized with ingredients you have in your refrigerator and pantry for a simple, wholesome meal.

The holiday season can be stressful at times. Considering I haven’t even started any of my holiday shopping, let alone even figuring out what I am getting anyone, that is adding a little stress to my plate these days. Things have been very busy here at RDelicious Kitchen, so I like to escape to my happy place and stress reliever – the kitchen.

Does dinner time ever feel like an episode of Chopped? Try my Kale, Quinoa, and Cranberry Stuffed Acorn Squash for dinner tonight!

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There is something so soothing about chopping, stirring, and the aroma in the kitchen. With my days being jam packed it has been leaving little time for simple things, like grocery shopping. This recipe was inspired as I was in my imaginary world of being on an episode of Chopped. When you haven’t gone grocery shopping in a little while, you have to get creative!

Time-saving tip: Whenever I make a batch of quinoa, I always make extra and freeze the rest. This whole grain freezes well and easily heats up so you don’t have to start from scratch every time you are making quinoa.
My kale was on its last legs in my fridge, so in the saute pan it goes! Kale is one of those leafy greens that even after washing and trimming can last long in the refrigerator. When it begins to wilt, that’s when I throw that kale in my smoothies or saute pan – no waste!

When building a recipe, look to add different textures to the dish. I added almonds (my balsamic roasted almonds, to be exact) which adds that crunch factor, but also adds heart-healthy fats, fiber, and protein!

Kale, Quinoa, and Cranberry Stuffed Acorn Squash

Author: Julie @ RDelicious Kitchen
Yield: 2

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Ingredients

Scale

1 acorn squash
1 tablespoon olive oil
4 cups kale, stems removed and chopped
1 1/2 tablespoons balsamic vinegar
1/2 cup quinoa, cooked
1/4 cup dried cranberries
1/4 cup almonds, chopped
salt and pepper, to taste

Instructions

Preheat oven to 400 degrees F.
Slice acorn squash in half, lengthwise. Scoop out the seeds. Place squash on a baking sheet coated with cooking spray, flesh side down. Roast squash until for tender, about 30-50 minutes. (Exact roasting time will depend on the size and variety of your squash.
In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted. Add the balsamic vinegar and let cook for an additional 2 minutes.
Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through.
Full acorn squash with kale, quinoa, and kale mixture and serve.

Notes

*for an extra kick of balsamic, add balsamic roasted almonds

Balsamic Roasted Almonds + Fun Facts about Almonds

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