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Vegetable Stuffed Acorn Squash

A colorful delicious vegetable side dish for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • 2 acorn squash
  • 1 1/2 teaspoon rubbed sage divided
  • 1 1/2 tablespoons olive oil divided
  • Salt and pepper
  • 1 teaspoon minced garlic
  • 1 large onion finely chopped
  • 1 red pepper finely chopped
  • 2 cups kale chopped
  • 1/2 teaspoon dried thyme
  • 1 cup dry quinoa
  • 1/2 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese divided

Instructions
 

  • Preheat oven to 400°F. Cover a baking pan with aluminum foil and spray with non-stick cooking spray.
  • Cut each acorn squash in half, along with each outer side of the squash to allow them to lay flat.
  • Place each half on the baking pan open side facing up.
  • Lightly coat insides of squash with about 1/2 tablespoon of the olive oil. Sprinkle 1/2 teaspoon of the rubbed sage, salt and pepper over squash.
  • Roast squash for 50-60 minutes or until squash is cooked thoroughly.
  • Cook quinoa according to directions.
  • Heat 1 tablespoon of the olive oil in a large skillet.
  • Add minced garlic, onions and red pepper. Cook until vegetables are tender (about 5 minutes).
  • Add kale and sauté until tender.
  • Stir in cooked quinoa, Mozzarella and 1/4 cup of the Parmesan cheese to skillet.
  • Fill each squash half with quinoa vegetable mix.
  • Sprinkle with remaining 1/4 cup of Parmesan cheese.
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