Stuffed Acorn Squash with Quinoa, Kale and Cranberries

Stuffed Acorn Squash with Quinoa, Kale and Cranberries | 31Daily.com

Stuffed Acorn Squash with Quinoa, Kale, and Cranberries — A healthy side dish, perfect for fall, pretty enough for any holiday.




I can’t tell you how much I love acorn squash. It’s like a rite of fall passage. The weather turns chilly, I’m baking acorn squash. Come Thanksgiving, I’m baking acorn squash. The red and green of this dish also makes it a candidate for Christmas dinner too.

By the way, I’ve always called this squash an acorn squash, but it’s also known as a winter squash, pepper squash, or Des Moines squash.

It’s indigenous to North America and was introduced to European settlers by Native Americans. Which is why I also love to serve it at Thanksgiving.

This dish is beautiful, delicious, and easy to prepare. Healthy, flavorful… with all the colors of the season.

RELATED: More 31 Daily Ideas for Thanksgiving and Christmas →

Stuffed Acorn Squash with Quinoa, Kale and Cranberries | 31Daily.com

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Stuffed Acorn Squash with Quinoa, Kale and Cranberries

Stuffed Acorn Squash with Quinoa, Kale and Cranberries | 31Daily.com

Stuffed Acorn Squash with Quinoa, Kale, and Cranberries — A healthy side dish, perfect for fall, pretty enough for any holiday.

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Ingredients

  • 2 acorn squash, halved with seeds removed
  • 1 teaspoon olive oil
  • 3/4 cup quinoa
  • (15-oz) can chicken broth
  • 1 bunch kale, stems removed and chopped (about 6 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh orange juice
  • 1/3 cup dried cranberries
  • grated Parmesan cheese or Feta

Instructions

Preheat the oven to 425° and line a baking sheet with parchment. Place halved acorn squash, cut side up, on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake until the squash is tender, about 45 minutes. Remove from the oven and reduce temperature to 375°.

Meanwhile, bring the broth to a boil in a small saucepan. Add the quinoa, return to a boil, then reduce the heat, cover and simmer about 15 minutes. Remove from the heat and let sit, covered, for another 16 minutes. Fluff with a fork.

In a large nonstick skillet, add 1 teaspoon olive oil. Over medium heat, add the chopped kale and sauteed until wilted, 3-4 minutes. Then add the garlic, oregano, 1/2 teaspoon salt and black pepper. Cook an additional 30 seconds, stir in orange juice, cooked quinoa, and cranberries.

Stuff the quinoa mixture into the four acorn squashes. Return to the oven and bake at 375 degrees until hot, about 10 minutes. Sprinkle with cheese and serve.



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Stuffed Acorn Squash with Quinoa, Kale and Cranberries | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.

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