STUFFED ACORN SQUASH

STUFFED ACORN SQUASH

Yield: Serves 2

INGREDIENTS:
2 tablespoons extra-virgin olive oil, divided

1 acorn squash

Salt and ground black pepper to taste

1 cup cooked quinoa

1 cup tightly packed torn kale

1/2 cup chopped baby bella mushrooms, sautéed

1/4 cup roasted chickpeas

1/4 cup chopped pickles

1/4 cup finely diced red onion

INSTRUCTIONS:

Preheat oven to 425°F.

Cut acorn squash in half, then cut halves into quarters. Scoop out the seeds and discard.

Place squash on a baking sheet lined with aluminum foil. Drizzle with olive oil, salt and pepper. Bake for 30 minutes. 

Fill each squash with quinoa, kale, mushrooms, chickpeas, pickles and red onion. Season with additional salt and pepper if desired.