Stuffed Acorn Squash

I don’t know how many of you have tried your hand at making something new to no avail. Especially if you are anything like me and a picky eater that is big on texture and bold flavors.

This recipe is new to me. It’s very flavorful and packed full of vitamins.

For 2 people 1 acorn squash can be shared, for 4, use 2 acorn squash.

Heat oven to 350 F

Cut acorn squash in half and clean out seeds

Make a mixture of

2tbsp olive oil

1/4 tsp cinnamon

1/4 tsp ground allspice

1/4 tsp ginger

Pinch red pepper flakes

Mix all of this together and coat inside of acorn squash and place upside down on cookie sheet to bake 20-25 min

For the filling I used

2 leaves chard roughly chopped

Kale 2 leaves roughly chopped

2 cloves of garlic minced

2 cups of veggie broth

Pinch of red pepper flakes

Cook the quinoa in the veggie broth, and add steamed greens to mix in before stuffing acorn squash.

Squeeze some lemon on top 😋 and enjoy!

For the side…

Black bean and quinoa salad

1 can of black beans rinsed and drained

2 cups veggie broth

1/2 onion finely diced

1/2 red bell pepper finely diced

1 carrot finely diced

1/4 tsp chili powder

1/4 tsp ground cumin

1/4 tsp salt

3 green onions (the white and green parts) thinly sliced

1 stalk of celery thinly sliced

2 tsp olive oil

– cook quinoa in veggie broth

In separate pan put olive oil and cook all the onions until clear and soft (2min about)

Add the garlic, carrots, celery, and spices to sauté until tender (about 2 min)

Add in the black beans to heat up then add all to quinoa and mix!!!

Enjoy!