This Quinoa and Kale Stuffed Acorn Squash is a delicious vegetarian meal that mixes autumn spice flavors with the acorn squash. Great with a salad or a warm loaf of bread.
Ohhh I hope you are ready for some more squash recipes. Last year squash season got away from me and before I knew it, it was May and I think I made just one pot of butternut squash soup and didn’t even touch an acorn squash. The horror! I am vowing right here and now that it will NOT happen to me again this year. I’ve already started hoarding squash on my kitchen counter, including two, well now one, quinoa and kale stuffed acorn squash.
Too Good not to Share
I grew up eating acorn squash that was baked in the oven with butter and brown sugar. That way of eating it will always have a place in my heart (and belly) but I think there is definitely potential for more ways to eat acorn squash.
First up: stuffing it with lots of good stuff. I have to admit, I wasn’t sure this was going to be a spectacular recipe when I set out to make it and I didn’t even know if I was going to share it with you. One bite in, though, and I knew it was too good not to share.
The filling is made up of a quinoa, kale, and chickpea mixture which might not sound too exciting but I jazzed it up with some fun autumn spices like cinnamon, nutmeg, sage and maple syrup. Then I topped it all with cheese for good measure.
Quinoa and Kale Stuffed Acorn Squash
Together the flavors of the autumn spices in the quinoa mixture went perfectly with the acorn squash. This made a delicious vegetarian meal, which I thought was plenty as a meal itself but could definitely be paired with a salad or a warm loaf of bread.
- 2 acorn squash halved and seeds scooped out
- 2 tbsp olive oil divided
- 1 cup quinoa uncooked
- 1 white onion diced
- 3 cups kale chopped
- 1 can garbanzo beans
- 1 tbsp maple syrup
- 1/2 tsp sage
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- salt and pepper to taste
- 1/2 cup shredded white Cheddar cheese
- Bring quinoa and 2 cups of water to a simmer in a small pot.
- Cover and let simmer for 15-20 minutes, until quinoa is cooked. Set aside.
- Preheat oven to 400 degrees F.
- Brush acorn squash halves with 1 tbsp of olive oil and place face down on a baking sheet.
- Add 1 cup of water to the pan then roast for 30 minutes.
- Meanwhile, heat remaining tablespoon of olive oil in large pan.
- Add onion and cook 5-7 minutes, until translucent.
- Add kale and cook another 2-3 minutes, until it starts to wilt.
- Add garbanzo beans, maple syrup, sage, cinnamon, nutmeg, salt, and pepper, and stir well to combine.
- Add quinoa and stir to combine.
- Once acorn squash are done roasting, fill each half with 3/4-1 cup of filling.
- Top with cheese.
- Bake another 10-15 minutes, until cheese is melted.
- Let cool for 5 minutes, then enjoy!
P.S. Another delicious recipe for kale lovers: Creamed Kale Gratin + there are more ideas in my Pinterest boards.