From holiday dinner to a relaxed night at home, this stuffed acorn squash is the right choice for the occasion. Beautiful in presentation, each perfectly roasted squash half is loaded with a texture-rich quinoa filling that’ll leave you feeling gourd. To create the irresistible inside, a garlicky mushroom-kale mixture is tossed with lemon, pepitas and cranberries for a well-balanced blend of comforting seasonal flavors that satisfy from first bite to last.
Quinoa, Mushroom & Kale Stuffed Acorn Squash
- 2 medium acorn squash halved vertically and seeds removed
- 2 Tbsp. olive oil divided
- 1-1/2 cups cooked quinoa
- 1/3 cup dried cranberries
- 1/3 cup roasted pepitas
- 4 oz. mushrooms finely chopped
- 1-1/2 cups kale shredded
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 1/4 cup fresh parsley plus 1 Tbsp. for garnish (optional)
- 1 Tbsp. lemon juice
- ½ cup parmesan cheese plus more for garnish (optional)
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Drizzle 1 tablespoon olive oil over squash; rub into flesh. Sprinkle with salt. Place on prepared baking sheet, flesh-side down. Bake until flesh is tender, approximately 30 to 40 minutes.
In large sauté pan over medium heat, add 1 tablespoon oil. Cook mushrooms approximately 2 to 3 minutes. Mix in kale; continue cooking 3 to 4 minutes. Add shallot and garlic; continue cooking 2 minutes. Season with salt and pepper. Let cool.
In large mixing bowl, combine cooked, cooled quinoa, pepitas, dried cranberries, parsley, lemon juice and mushroom-kale mixture. Season with salt and pepper to taste. Top with parmesan.
Divide mixture into cavity of each squash half. Return to oven. Bake 10 minutes.
Garnish with additional parsley and freshly grated parmesan, if desired. Serve warm.