Quinoa Stuffed Delicata Squash With Kale
walderwellness.com
serves 4 This delicata squash stuffed with quinoa and kale is a delicious vegetarian side dish. Topped with goat cheese, pomegranate, and a simple red wine vinegar dressing, this recipe is packed with nutrients and full of flavor. Ingredients
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Preparation
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- Slice the delicata squash in half lengthwise and remove the seeds with a spoon. Place the squash face-side up on the baking sheet. Brush the insides with a little olive oil, salt, and pepper, then place in the oven for 20-25 minutes. It should be easy to pierce through the squash/skin with a fork when done.
- Meanwhile, prepare the quinoa on the stove by placing the dry quinoa into a large pot with water. Bring to a boil, then reduce heat, cover, and allow to simmer for about 15 minutes or until all liquid has absorb. I have a whole post about how to cook quinoa if needed.
- While everything cooks, make the dressing by shaking all dressing ingredients in a small jar or whisking it together in a bowl. Set aside.
- When the quinoa is cooked and still hot, carefully fold in the kale and mix with the dressing. Stir well, then cover the pot for a few minutes to let the kale wilt.
- Remove the squash from the oven and spoon quinoa-kale mixture into the squash halves. Top with goat cheese, then place the squash back into the oven for another 7-10 minutes until the cheese is lightly browned.
- Remove squash from the oven again. Serve and top with pomegranate and fresh thyme!