Quinoa & Kale Stuffed Acorn Squash
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 acorn squash
  • 4 small pats of butter
  • kosher salt
  • 2 C packed flat leaf kale, chopped
  • 1 tsp olive oil
  • 1 C cooked quinoa
  • ½ C grated fontina cheese + ¼ C for topping
  • 1 C marinara sauce + more for topping (We like White Linen by Victoria marinara sauce)
Instructions
  1. Heat oven to 425 degrees. Slice acorn squash in half from stem to base. Discard inner seeds and stringy pulp. Salt inside of acorn squash and put a pat of butter in each squash. Line roasting pan with parchment paper, line squash flesh side up on roasting pan. Roast for 35 minutes or until the flesh easily pulls off the squash with a fork. Set asode to cool. Turn oven down to 375 degrees
  2. Heat olive oil in large skillet over medium heat. Add chopped kale and sautee for 3 minutes until kale is somewhat wilted. In a mixing bowl add kale, quinoa and ½ C grated fontina cheese. With a spoon scoop out inner flesh of acorn squash (be careful not to tear the skin of the squash) and add squash to the bowl. Use the back of a fork or even a knife and fork to break up the squash. Mix all ingredients together and season with S&P to taste.
  3. Fill the shells of the squash (skin) with the acorn squash filling. Top with equal parts marinara sauce and the remaining fontina cheese. Place the squash back on the same parchment lined roasting pan and return to the oven. Cook approximately 15 minutes until cheese is melted and begins to bubble.
Good Thyme Tip - This dish can be made up to 1 day ahead of time. If placing in the oven from the refrigerator, remove from refrigerator and bring to room temperature. Cook at 375 degrees for approximately 25 minutes.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/quinoa-kale-stuffed-acorn-squash/