Ingredients
Method
- 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.