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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.