STUFFED ACORN SQUASH WITH HAZELNUTS, QUINOA, AND KALE

These stuffed acorn squash are hearty, filling, and naturally vegan and gluten-free. Plus, they have one of my favorite flavor combinations: roasted hazelnuts and dried cranberries! Read on, or jump straight to the recipe

STUFFED ACORN SQUASH WITH HAZELNUTS, QUINOA, AND KALE

INGREDIENTS
For the squash:
  1. 2 large acorn squash
  2. 1 TBSP olive oil
  3. salt and pepper

For the filling:
  1. 1 TBSP olive oil
  2. ½ small yellow onion, diced
  3. ¾ cup quinoa
  4. 1½ cups water (or low sodium vegetable broth)
  5. ¼ tsp. kosher salt
  6. ⅛th tsp. black pepper, to taste
  7. 3 cups loosely packed chopped kale leaves (or chard, or beet greens)
  8. ¾ cup roasted and skinned hazelnuts, roughly chopped*
  9. ¼-1/2 cup dried cranberries, to taste

INSTRUCTIONS
For the squash:
  • Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle. Scoop out the seeds. Place the squash cut-side up on a rimmed baking sheet (line with foil or parchment for easier clean-up) and drizzle with olive oil. Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.