Kale, Quinoa, and Cranberry Stuffed Acorn Squash
Dinner time turns into an episode of Chopped
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.
INGREDIENTS
– acorn squash – olive oil – kale, – balsamic vinegar – quinoa – dried cranberries – almonds – salt and pepper
Preheat oven to 400 degrees F.
1
Slice acorn squash in half, lengthwise. Scoop out the seeds. Place squash on a baking sheet.
2
Toast squash until for tender, about 30-50 minutes.
3
In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted.
4
Add the balsamic vinegar and let cook for an additional 2 minutes.
5
Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through.
6
Full acorn squash with kale, quinoa, and kale mixture and serve.
7
FOR DETAILED RECIPE, VISIT JULIE HARRINGTON