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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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.