Acorn Squash are in season during fall and winter, so now is the best time to get the most delicious acorn squash. There are tons of things you can do with them, but a way to make an entire meal out of one of these guys is to stuff it! It takes about 30 minutes to make and tastes amazing. You can do several variations of this recipe to stuff the squash with whatever greens and veggies you have on hand, but below you can find a tried and true recipe of ours that is super healthy, super satisfying, and enjoyed by anyone (we’ve tested this on the men, friends, and picky eaters in our lives).
Ingredients: Serves 2
1 acorn squash
2-3 cups of kale (spinach will also work)
½ yellow onion
1 cup mushrooms
1 can organic black beans
½ cup quinoa
1-2 tsp olive oil
Avocado oil spray (it is better for roasting vegetables due to high smoke point)
Salt, pepper, garlic powder, turmeric, paprika
Avocado and raw sprouted pumpkin seeds for topping (Optional, but highly recommended)
Instructions:
1. Preheat oven to 400 degrees
2. Cut acorn squash in half, length-wise, and use a spoon to scoop out the seeds and pulp
3. Lightly spray squash with avocado oil (or drizzle with olive oil as a sub), season with salt, pepper, garlic, paprika, and turmeric
4. Place squash halves face down on a cookie sheet or baking pan
5. Roast for about 30 minutes, or until tender, and meanwhile…
6. Heat 1 tsp olive oil in a pan on medium, roughly chop onions and mushrooms, and place in pan.
7. In a small pot, bring 1 cup of water to a boil, then add in quinoa and cook for 15 minutes
8. Once the onions and mushrooms are becoming tender, add in kale, add in black beans
9. Once quinoa is cooked add it to the vegetable mixture, season with salt, pepper, garlic to taste
10. Once the squash is ready, flip over to their front face, and stuff them with your veggie mixture
11. Top with a couple of avocado slices and raw sprouted pumpkin seeds
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