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Kale and Quinoa Stuffed Acorn Squash

marthastewart.com
serves 2
Ingredients
  • 1 halved and seeded acorn squash
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 1 diced large onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon fresh thyme
  • 1/3 cup cooked white beans
  • 1/3 cup cooked quinoa
  • 1 cup chopped kale
  • 2 tablespoons chopped toasted hazelnuts, divided
  • Lemon
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Picture
Preparation
  • Step 1Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.
  • Step 2Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
  • Step 3Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.
  • Step 4For each serving, sprinkle with 1 tablespoon hazelnuts, drizzle with 1 tablespoon oil, and squeeze with lemon.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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