Stuffed Acorn Squash
Adapted from Martha Stewart.
- 1 acorn squash, halved
- olive oil, and olive oil spray
- coarse ground salt and pepper
- 1 cup quinoa
- ½ cup shredded parmesan
- ½ cup almonds or pine nuts, toasted in a small pan on the stove
- 1 lb italian sausage meat
- several handfuls kale
- splash of lemon juice
- red pepper flakes
Heat oven to 425°. Spray baking sheet and squash with oil, season with salt and pepper, and roast cut side down, 15 to 20 minutes.
Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
Add 2 tbsp olive oil to a pan on medium-high. Brown the sausage meat, then add kale and stir until wilted.
In a large bowl, combine sausage, quinoa, nuts, cheese, 2 tbsp oil, and lemon juice. Season with salt, pepper, and red-pepper flakes. Divide filling among squash and serve.