Stuffed Acorn Squash with Hazelnuts, Quinoa, and Kale


This acorn squash (and the kale in the stuffing) is from our final CSA of the season and this recipe was a great way to utilize these last ingredients. This recipe comes together relatively easily, Dave was able to make it one night after work before we headed out to a local brewery for trivia (with a bit of prior prep), and the resulting stuffed acorn squash is full of fall flavor and a nice variety of textures. I was able to purchase most of the filling ingredients from the bulk section of our grocery store which also made this relatively low cost.

Recipe from Will Cook for Friends.

Ingredients:
For the squash:
-2 medium acorn squash
-Vegetable oil cooking spray
-Pinch of salt

For the filling:
-1 tablespoon olive oil
-1/2 small yellow onion, diced
-1 1/2 cups cooked quinoa
-1/4 teaspoon salt
-1/8 teaspoon black pepper
-2 cups loosely packed kale leaves
-1/2 cup roasted hazelnuts, roughly chopped
-1/4 cup dried cranberries, minced

The acorn squashes can be roasted up to a day before. Preheat oven to 400 degrees. Cut the acorn squashes in half through the stem, and remove the seeded portion with a spoon. Spray with cooking spray and season with a pinch of salt, then roast cut-side down on a foil lined, rimmed sheet pan, for 45 minutes.

To create the filling, add olive oil to a saute pan over medium heat, and cook the onion for about 5 minutes. Remove the stems from the kale and chop to about 1/2 inch pieces, and add to the saute pan. Cook the kale until it softens, then add the pre-cooked quinoa, salt and pepper. When the filling mixture reaches a uniform temperature, stir in the chopped hazelnuts and minced, dried cranberries.

Turn the acorn squashes cut-side up, and fill the cavity where the seeds were with the filling mixture. Return the squash halves to the oven at the same temperature for another 10 minutes.

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