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