*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
- 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)
- 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.
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