This is by far one of my favorite fall recipes. It’s a beautiful side dish for a Thanksgiving meal, or even the main dish if you decide to add your favorite protein! Acorn squash is full of antioxidants, vitamin C, potassium, and fiber. Fun fact: when acorn squash is baked, the nutritional value increases for almost all of the vitamins and minerals it contains! Overall, it boosts the immune system and reduces inflammation in the body, just in time for cold season! So along with all of the other nutritious contents of this dish, it makes for a wonderful addition to any meal. I hope you enjoy!
Stuffed Acorn Squash
Makes 4 servings
Squash Ingredients:
2 Medium Acorn Squash
Coconut Oil
Salt and Pepper to taste
Quinoa Ingredients:
1 C Quinoa
1 Tbsp. Butter
3-4 tsp. Garlic Powder
½ tsp. Sea salt
2 Cups Vegetable Broth
Vegetable Stuffing:
1 C Kale (chopped)
1 Medium Zucchini (chopped)
1 C Dried Cranberries
½ Large Yellow Onion
1 Tbsp. Coconut Oil
1 Tbsp. Coconut Butter
3 tsp. Fresh Rosemary
2 tsp. Fresh Thyme
Salt to taste
Directions:
1. Preheat oven to 400F
2. Cut the acorn squash in half, remove insides, and slice the bottom so each side lays flat.
3. Coat the faces with oil (I used coconut oil) and sprinkle with salt and pepper.
4. Place large sides face down on an aluminum lined baking sheet.
5. Bake in oven for 30 minutes.
6. In the meantime, mix quinoa, butter, garlic powder, salt, and vegetable broth in a medium saucepan.
7. Bring to a boil and stir until butter is melted.
8. Cover and reduce to a low simmer for 15 minutes.
9. Add all other ingredients (Vegetable Stuffing) to a pan on medium heat for 8-10 minutes.
10. Remove quinoa from heat, take off lid, and fluff with a fork.
11. Mix Quinoa and Vegetable Stuffing together in a large bowl.
12. Remove squash from oven and scoop quinoa stuffing into it.