Stuffing acorn squash with kale, mushrooms and quinoa makes for an elegant display and complete gluten free and vegan meal in one bowl, or rather, one squash!
I feel like it's finally safe to turn on the oven again. We've received a small break from evidently the hottest October on record for Los Angeles, and today, I put on a jacket to go outdoors. It's an exciting day. I've been using my oven sparingly during our heatwave, but now, it's all systems go as I cram in all of the fall goodness into a few short weeks. I started with some wild rice laced with roasted brussels sprouts and sweet potatoes, and this week, I've got stuffed acorn squash.
Acorn squash is a great immune booster and the fiber keeps digestion in balance. It has a lot of Vitamin C and the Vitamin A is great for vision and skin. The antioxidants in acorn squash also help with cancer prevention.
Acorn squash are a nice, small size, which means you can scoop them out and use them as a serving vessel - an edible one. Don't eat the skin though - not that you could get your spoon through it. Luckily the skin is hearty enough that it will keep your ingredients together.
The stuffing for your acorn squash can vary. I like having a gluten free grain like quinoa or you could even use my veggie wild rice. Kale and mushrooms mixed in nicely with the quinoa, but choose your favorite vegetable and enjoy this wonderful fall dish.
Stuffed Acorn Squash
- 2 acorn squash
- 8 ounces cremini mushrooms, thinly sliced
- 1 tablespoon coconut oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 bunch of kale, back rib removed and coarsely chopped
- 3/4 cup cooked quinoa (instructions here)
- 3-4 tablespoons of favorite fresh spices - basil, oregano, thyme
- Salt and pepper to taste
- Preheat the oven to 375. Split the squash in half from stem to bottom, scoop out the seeds and discard. Take a fork and poke a few holes in the skin. Grab a rectangular baking dish and fill with about 1/4" of water and place squash, cut side down. Bake until soft, about 30 minutes.
- Meanwhile, add the coconut oil to large skillet over a medium heat. Sautee the shallots and garlic for 1-2 minutes, until fragrant, then add the mushrooms and season with salt and pepper. Allow the moisture to run off from the mushrooms and once dry and golden, add the kale and stir. Place a lid on top of the pan to allow the kale to steam. When the kale has wilted, remove the lid and take it off the heat. Add the quinoa and desired spices and combine.
- When the squash are soft, remove from the oven, season with a little olive or coconut oil and salt and pepper, and then fill with the quinoa-veggie mixture.