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ROASTED STUFFED ACORN SQUASH WITH QUINOA AND KALE

We roast the acorn squash so it’s nicely caramelized, then fill it with our savory quinoa and kale stuffing, and drizzle a sweet and tangy balsamic glaze over the top. It’s a great main dish or side dish for the holidays or any time you want a delicious and healthy dinner.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 507 kcal
Course: Side Dish , Main Course
Cuisine: American , Vegan

Ingredients

  • 2 medium acorn squash cut in half and remove the seeds
  • 4 tablespoon vegan butter we prefer Miyoko’s or Earth Balance
  • salt and pepper to taste
  • For the Filling
  • 2 tablespoon extra-virgin olive oil See Note for alternative
  • 1 cup uncooked quinoa cook according to instructions on the package
  • 1 medium red onion finely chopped
  • 1 red bell pepper finely chopped
  • 4 large kale leaves stems removed and finely chopped
  • 1 teaspoon ground oregano
  • ½ teaspoon ground sage
  • ½ cup of pine nuts toasted
  • 3 garlic cloves minced
  • salt and pepper to taste
  • 1 cup balsamic vinegar see note

Instructions

    Cup of Yum
  1. Heat the oven to 400°F (204°C)
  2. Place the squash on a baking tray and add one tablespoon of butter to each half of the squash and sprinkle salt and pepper to taste over each squash. Roast for approximately 45 minutes to an hour, or until the squash is nicely caramelized and fork tender.
  3. While the squash is roasting, make the balsamic glaze. Put the vinegar in a sauce pan and bring to a boil. Immediately reduce the heat to a simmer and stir until the vinegar thickens. It’s ready when it clings to the back of a spoon. Approximately 10 minutes.
  4. Remove from heat and set aside.
  5. Prepare the quinoa according to the instructions on the package.
  6. Heat the oil in a large skillet on medium-high heat and sauté the onions and bell pepper until they soften, approximately 7 minutes. Stir frequently. Add the kale, garlic, 1 teaspoon dried oregano, and ½ teaspoon dried sage and cook for approximately 3 minutes, or until the kale wilts. Add salt and pepper to taste. Stir frequently. Add the toasted pine nuts and cooked quinoa and stir until completely combined.
  7. Fill the squash with the vegetable and quinoa filling and drizzle the balsamic glaze over the top of each squash.

Notes

  • NUTRITION DISCLAIMER 
  •  
  • If you don’t cook with oil, sauté the vegetables with water or vegetable broth. We recommend 3 tablespoon of water/broth and then add by the tablespoon as needed.
  • If you don’t want to make the balsamic glaze, you can purchase it ready made in the condiments or vinegar section of most supermarkets.

Nutrition Information

Calories 507kcal (25%) Carbohydrates 56g (19%) Protein 10g (20%) Fat 29g (45%) Saturated Fat 4g (20%) Sodium 140mg (6%) Potassium 1391mg (40%) Fiber 6g (24%) Sugar 13g (26%) Vitamin A 7951IU (159%) Vitamin C 133mg (148%) Calcium 199mg (20%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 507

% Daily Value*

Calories 507kcal 25%
Carbohydrates 56g 19%
Protein 10g 20%
Fat 29g 45%
Saturated Fat 4g 20%
Sodium 140mg 6%
Potassium 1391mg 30%
Fiber 6g 24%
Sugar 13g 26%
Vitamin A 7951IU 159%
Vitamin C 133mg 148%
Calcium 199mg 20%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.