Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cut the
Acorn Squash (2)
in half and scoop out the seeds.
Step 3
Place on greased or parchment lined baking sheet flesh side down. Bake for 45-50 minutes or until the squash is fork tender.
Step 4
While squash is in the oven, melt
Coconut Oil (1 Tbsp)
in a pan and sauté
Red Onion (1/2)
until tender. Add
Kale (1 cup)
and cook for only 1-2 minutes. Remove from heat.
Step 5
In a large bowl, combine the
Quinoa (1 1/2 cups)
, sautéed Onions and Kale,
Fresh Parsley (1 handful)
,
Currants (1 Tbsp)
,
Pecans (1/4 cup)
,
Ground Cinnamon (1/2 tsp)
, and
Ground Allspice (1/4 tsp)
. Drizzle with
Extra-Virgin Olive Oil (1 Tbsp)
and season with
Sea Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 6
Once squash is ready, remove from the oven and scoop warm quinoa stuffing into each half. You may have a little leftover, so have a spoon ready to enjoy it!
Step 7
Serve immediately while it's still warm. Enjoy!
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