These stuffed acorn squash are hearty, filling, and naturally vegan and gluten-free. Plus, they have one of my favorite flavor combinations: roasted hazelnuts and dried cranberries! Read on, or jump straight to the recipe
INGREDIENTS
For the squash:
2 large acorn squash
1 TBSP olive oil
salt and pepper
For the filling:
1 TBSP olive oil
½ small yellow onion, diced
¾ cup quinoa
1½ cups water (or low sodium vegetable broth)
¼ tsp. kosher salt
⅛th tsp. black pepper, to taste
3 cups loosely packed chopped kale leaves (or chard, or beet greens)
¾ cup roasted and skinned hazelnuts, roughly chopped*
¼-1/2 cup dried cranberries, to taste
INSTRUCTIONS
For the squash:
Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle. Scoop out the seeds. Place the squash cut-side up on a rimmed baking sheet (line with foil or parchment for easier clean-up) and drizzle with olive oil. Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.
Full Reading: http://www.willcookforfriends.com/2017/01/stuffed-acorn-squash-hazelnuts-quinoa-kale.html
