STUFFED ACORN SQUASH

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Stuffed Acorn Squash image

Kale, onion and white beans are the base for this succulent squash dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Number Of Ingredients 11

1 halved and seeded acorn squash
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
1 teaspoon chopped fresh sage
1 teaspoon fresh thyme
1/3 cup cooked white beans
1/3 cup cooked quinoa
1 cup chopped kale
2 tablespoons chopped toasted hazelnuts, divided
Lemon

Steps:

  • Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.
  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
  • Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.
  • For each serving, sprinkle with 1 tablespoon hazelnuts, drizzle with 1 tablespoon oil, and squeeze with lemon.

Nutrition Facts : Calories 372 g, Fat 20 g, Fiber 8 g, Protein 8 g, SaturatedFat 3 g, Sodium 167 g

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