Stuffed Acorn Squash with Quinoa, Kale and Cranberries
Stuffed Acorn Squash with Quinoa, Kale, and Cranberries is a healthy side dish perfect for fall and pretty enough for any holiday.
Servings: 4 serevings
Calories: 262kcal
Ingredients
- 2 baked acorn squash halved with seeds removed
- 1 teaspoon olive oil
- ¾ cup quinoa
- 1 15-ounce can chicken broth
- 1 bunch kale stems removed and chopped (about 6 cups)
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh orange juice
- ⅓ cup dried cranberries
- grated Parmesan cheese or Feta
Instructions
Baking Acorn Squash
- If your acorn squash isn't already cooked, place halved squash, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake in a 425 ℉ oven until the squash is tender, about 45 minutes.
Cooking Quinoa
- 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.
Acorn Squash Filling
- Preheat the oven to 375℉ and line a baking sheet with parchment for easy cleanup.
- In a large nonstick skillet, add 1 teaspoon olive oil. Over medium heat, add the chopped kale and saute until wilted, 3-4 minutes. Then add the garlic, oregano, ½ teaspoon salt and black pepper. Cook for 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.
Nutrition
Calories: 262kcal | Carbohydrates: 54g | Protein: 7g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 317mg | Potassium: 1074mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4062IU | Vitamin C: 57mg | Calcium: 183mg | Iron: 4mg