Stuffed Acorn Squash
Ingredients
- 2 Acorn squash
- 1 package mushrooms
- 1 sweet yellow onion
- 3 cups chopped kale
- 1 cup frozen sweet corn
- 1 cup quinoa dry
- 1 tbsp garlic minced
- 1 tbsp fresh rosemary chopped
- 2 sprigs fresh basil chopped (about 15-20 leaves)
- olive oil
- salt and pepper to taste
- cranberry chèvre or regular goat cheese
Instructions
- Preheat the oven to 425. Cut the acorn squash in half, scoop out the seeds, rub with a little olive oil, and place face down on a baking sheet. Cook in the oven for about 30 minutes, or until soft enough for a fork to easily poke through and the inside is slightly carmelized.
- While the squash is cooking, chop the onion, mushrooms, and kale. Begin cooking the quinoa as well, according to instructions (I use chicken broth for more flavor instead of water).
- Add a little olive oil, garlic, rosemary, basil, and chopped onion to a pan. Sauté over medium heat for about 5-7 minutes, then add the kale, mushrooms, and corn. Cook over medium-low heat for another 10-12 minutes.
- Once the quinoa is done, add it to the vegetable and herb mixture. Mix together and add salt and pepper to taste.
- Fill the center of the squash halves with the stuffing. Top with the chèvre or goat cheese,parmesan, or even some pesto. Amazing!