stuffed acorn squash with quinoa, greens + grapes

*Modified from recipe found in Purely Elizabeth’s Purely Fall Magazine.

vegetarian or vegan, gluten-free, soy-free, sugar-free

serves 2 as main dish, or 4 as side dish

ingredients

1 acorn squash, halved + seeds removed

2 tbsp coconut oil

½ bunch kale, ribs removed + ripped into smaller pieces

2 cloves garlic, minced

⅓ cup quinoa, cooked

¼ cup pecans, chopped

¼ cup red grapes or cherries, halved

¼ cup goat cheese or feta, crumbled

instructions

preheat oven to 400F.

on a parchment lined baking sheet, place squash cut side up.

drizzle 1 tbsp coconut oil over squash + roast for 45 min.

heat medium sauce pan to medium-low heat + add 1 tbsp coconut oil.

add kale + cover to steam until bright green, approx 5-8 min.

remove lid, change to medium heat + add garlic, saute until fragrant approx 3-5 min.

turn off heat, mix in quinoa + pecans.

stuff squash with filling, top w/ grapes + cheese.

add S+P to taste if desired.*Modified from recipe found in Purely Elizabeth’s Purely Fall Magazine.

vegetarian or vegan, gluten-free, soy-free, sugar-free

serves 2 as main dish, or 4 as side dish

ingredients

1 acorn squash, halved + seeds removed

2 tbsp coconut oil

½ bunch kale, ribs removed + ripped into smaller pieces

2 cloves garlic, minced

⅓ cup quinoa, cooked

¼ cup pecans, chopped

¼ cup red grapes or cherries, halved

¼ cup goat cheese or feta, crumbled

instructions

preheat oven to 400F.

on a parchment lined baking sheet, place squash cut side up.

drizzle 1 tbsp coconut oil over squash + roast for 45 min.

heat medium sauce pan to medium-low heat + add 1 tbsp coconut oil.

add kale + cover to steam until bright green, approx 5-8 min.

remove lid, change to medium heat + add garlic, saute until fragrant approx 3-5 min.

turn off heat, mix in quinoa + pecans.

stuff squash with filling, top w/ grapes + cheese.

add S+P to taste if desired.

stuffed acorn squash with quinoa, greens + grapes

vegetarian or vegan, gluten-free, soy-free, sugar-free

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Servings: 2 as a main dish

Course: main dish

Cuisine: gluten-free, soy-free, vegetarian

Ingredients Method

Ingredients

  

• 1 acorn squash halved + seeds removed
• 2 tbsp coconut oil
• 1/2 bunch kale ribs removed + ripped into smaller pieces
• 2 cloves garlic minced
• 1/3 cup quinoa cooked
• 1/4 cup pecans chopped
• 1/4 cup red grapes [or cherries] halved
• 1/4 cup goat cheese [or feta] crumbled - optional

Method

 

1. preheat oven to 400F.
2. on a parchment lined baking sheet, place squash cut side up. drizzle 1 tbsp coconut oil over squash + roast for 45 min.
3. heat medium sauce pan to medium-low heat + add 1 tbsp coconut oil. add kale + cover to steam until bright green, approx 5-8 min.
4. remove lid, change to medium heat + add garlic, saute until fragrant approx 3-5 min. turn off heat, mix in quinoa + pecans.
5. stuff squash with filling, top w/ grapes + cheese. add S+P to taste if desired.