Acorn Squash, Fall Stuffed

By seamline

from Whole Living

Ingredients

• 1 acorn squash cut in half, seeds removed
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• Coarse salt and freshly ground black pepper
• 1 large onion, diced
• 1 teaspoon chopped fresh sage
• 1 teaspoon fresh thyme
• 1/3 cup canned white beans, rinsed and drained
• 1/3 cup cooked quinoa
• 1 cup chopped kale
• 2 tablespoons chopped toasted hazelnuts
• Juice from 1 lemon

Details

Servings 2
Adapted from ahealthiermichigan.org

Preparation

Step 1

Heat oven to 400 degrees. Brush cut sides of squash with 1 teaspoon oil and season with salt and pepper. Roast squash cut-side down until tender (about 30 minutes), then flip over and set aside. Pour 1 tablespoon oil in a medium skillet set over medium heat. Add onion and cook while stirring until tender (about six minutes). Add sage, thyme, beans, quinoa and kale to skillet, stirring until greens have wilted (about two minutes). Season with salt and pepper. Divide stuffing between squash halves, return to oven, and roast until golden (15 to 20 minutes). Sprinkle halves with hazelnuts and lemon juice. Stuffed squash can be refrigerated in an airtight container up to three days.