Quinoa, Kale and Pomegranate Stuffed Acorn Squash

Published on: April 2, 2020

  • 4 small acorn squash
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 yellow onion
  • 1 garlic clove
  • 3 cups chopped kale
  • ½ cup walnuts (chopped)
  • 5 tbs Nutiva Red Palm Oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • ¼ cup parmesan cheese
  • ½ cup pomegranate seeds

Preheat oven to 400ºF

Slice acorn squash in half and scoop out/discard seeds.

Lightly brush Nutiva Red Palm Oil (~1 tbs) onto acorn squash, place on cookie sheet and bake for ~40 min or until soft.

Next, bring 2 cups vegetable broth to boil in a medium size sauce pan.

Rinse quinoa and add to vegetable broth. Bring heat down to a simmer and cook for ~15-20 minutes.

While quinoa is cooking, chop onion, garlic, and kale into small pieces.

In a medium sauté pan, over medium heat, add 4 tbs Nutiva Red Palm Oil to pan, and add chopped vegetables.

Stir vegetables consistently and allow them to lightly cook.

Once quinoa is cooked, add quinoa, sea salt, walnuts, and pepper to the vegetables in the sauté pan. Mix well and remove from heat.

Remove acorn squash from oven and stuff with quinoa/kale mixture.

Top with parmesan cheese, pomegranate seeds, and sea salt to taste.

Serves 4

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