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Quinoa, Cranberry, Kale Stuffed Squash

Quinoa, Cranberry, Kale Stuffed Squash

This vegan, gluten-free stunner is as tasty as it is beautiful. It’s the perfect addition to your Thanksgiving table – you might even tempt some of the turkey lovers! Make the filling ahead to cut down on day-of prep time.

  • Preparation: 10 min
  • Cooking: 40 min
  • Ready in: 1 h

Instructions

  1. Preheat oven to 400°. Place the squash cut-side up in a casserole dish, drizzle or brush with 2 Tbsp olive oil, and sprinkle with 1 Tbsp seasoning. Roast 35-40 minutes, or until the squash are just fork tender. Remove from oven and set aside until ready to stuff.
  2. In a large sauce pan, heat 4 Tbsp oil over medium-high heat and add onion. Saute until softened and translucent - appx 5 minutes.
  3. Add 3 Tbsp seasoning and kale. Saute, stirring constantly, for 2 minutes or until kale is slightly wilted.
  4. Add quinoa, cranberries, and pecans to saucepan and stir to combine.
  5. Spoon filling into baked squash and return to oven for 10-15 minutes or until heated through.
  6. Serve garnished with fresh herbs.

Notes

This recipe will work with any cooked grain. We recommend wild rice or farro.

You can also bake squash on a baking sheet. Slice a small portion off the underside of each scooped half to make it stable and prevent rolling.

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