This quinoa stuffed cinnamon acorn squash is the perfect fall side dish to go along with any of your favorite proteins, or just to enjoy as-is!
In addition to my Health Coaching business, I’m also a Personal Chef. It’s such a fun job! A few weeks ago I had decided on a main course of cinnamon apple pork chops, but needed a fun side to go along with it. Ideally something with similar flavors. That’s how I came up with this fall-tastic recipe (so corny but I had to!).
Here’s the filling you mix together in a large mixing bowl:
I find that the best way to scoop the seeds out is with a regular spoon like this, or you can use an ice cream scooper. Both work great!
Quinoa Stuffed Cinnamon Acorn Squash
2017-03-20 05:42:57
Serves 4
Gluten free, dairy free, soy free, vegetarian, vegan
Ingredients
- 2 acorn squash, cut in half, seeds removed
- 1 tablespoon coconut oil
- 1/2 red onion finely chopped
- 1 cup flat leaf kale finely chopped
- 1 cup quinoa
- Handful fresh parsley chopped
- 2 tablespoons raisins
- 1/4 cup pecans, chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 tablespoon extra virgin olive oil
- Sea salt and pepper to taste
Instructions
- Preheat oven to 400F degrees. Cut the squash in half and scoop out the seeds. Place on greased or parchment lined baking sheet {flesh side down}.
- Bake for 45-50 minutes or until the squash is fork tender.
- Kick off cooking the quinoa (per package instructions).
- Meanwhile, melt coconut oil on a pan and sautee onions until tender. Add kale and cook for only 1-2 minutes. Remove from heat.
- In a large bowl, combine the cooked quinoa, sauteed onions and kale, fresh parsley, raisins, pecans and spices. Drizzle with olive oil and season with salt and pepper.
- Once squash is ready, remove from the oven and scoop quinoa stuffing into each half. You may have a little leftover.
Healthy Eaton https://healthyeaton.com/
