Stuffed Acorn Squash
Quinoa, kale, pomegranate, (vegan) feta stuffed acorn squash. This is a perfectly salty, sweet, and tangy combo and the best part is that it’s healthy and super easy. Bonus for it having all the holiday feels. 🎄
Ingredients
1 medium acorn squash
1 cup vegetable broth
1/2 cup quinoa
1/3 cup crumbled vegan feta (I used Violife)
1/4 cup pomegranate seeds
3 large stalks shredded kale
1-2 cloves minced garlic
balsamic glaze for topping
Method
Preheat your oven to 400 degrees
Halve the acorn squash and drizzle lightly with olive oil, salt, and pepper
Bake the squash for about 45 minutes or until fork tender
While your squash is cooking, add your quinoa and veggie broth to a small saucepan with a pinch of salt and bring to a boil, once the quinoa is at a boil, lower to a simmer and cover to cook for about 15 minutes or until all of the liquid is absorbed
In a medium pan, sauté your garlic in olive oil and salt until golden brown then add the kale and cook until lightly wilted
Mix your quinoa, kale, feta, and pomegranate seeds in a small mixing bowl and set aside
Once your squash is cooked, remove from the oven and stuff half of the quinoa mixture to each half of the squash
Drizzle with balsamic glaze and enjoy!
