Acorn Squashed Stuffed with White Beans, Quinoa, and Kale
- Number of Servings: 2
Ingredients
1 Acorn Squash (4 inch diameter), halved and seeded3 1/3 tbsp Extra Virgin Olive Oil, divided 1 tsp Kosher salt, coarse, dividedfreshly ground black pepper to taste1/3 tsp Great Value Organic Rubbed Sage 1/3 tsp Wild Oats Organic Thyme Leaves 3/4 1 medium (3") onion , roughly diced2/3 cup S&W White Beans 50% Less Sodium from a (15 oz) can, rinsed and drained 2 cups kale, Chopped 1 cup Seeds of Change Quinoa and Whole Grain Brown Rice with Garlic - microwave bag lemon wedges, to serve
Heat oven to 400 degrees F. Brush olive oil into each half of squash and season with coarse kosher salt, and black pepper to taste. Roast cut side down until tender, for 30 minutes. Flip and set aside.
In medium-sized skillet over medium heat, saute diced onion in olive oil, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season to taste with kosher salt & pepper.
Divide stuffing between squash halves. Cover with foil. Roast 15-20 more minutes.
Serve each half hot with fresh lemon juice from the wedges squeezed over each.
Serving Size: 2-3 servings, depending on the size of your squash
In medium-sized skillet over medium heat, saute diced onion in olive oil, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season to taste with kosher salt & pepper.
Divide stuffing between squash halves. Cover with foil. Roast 15-20 more minutes.
Serve each half hot with fresh lemon juice from the wedges squeezed over each.
Serving Size: 2-3 servings, depending on the size of your squash
Nutritional Info Amount Per Serving
- Calories: 532.7
- Total Fat: 26.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,338.5 mg
- Total Carbs: 70.8 g
- Dietary Fiber: 9.4 g
- Protein: 12.8 g
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