Quinoa, Kale and Bacon Stuffed Butternut Squash

By sandycon

This stuffed butternut squash is filling, nutritious and full of the goodness of fall.

Ingredients

• T
• Ingredients
• 1 • 1 large butternut squash (mine was 5 pounds!)
• 1-2 • 1-2 teaspoons olive oil
• • salt and pepper
• 3/4 • 3/4 pound of thick cut bacon, cut into ~1-inch pieces
• 2 • 2 cups loosely packed kale, chopped small
• 2 • 2 cups cooked red quinoa
• • pinch of freshly grated nutmeg
• 1/2 • 1/2 pound extra sharp white cheddar cheese, shredded
• 1 • 1 teaspoon dried thyme
• • thinly sliced green onions (1-2) to garnish

Details

Adapted from rachelcooks.com

Preparation

Step 1

Instructions
1. Preheat oven to 425 degrees Fahrenheit. Cut squash lengthwise and remove seeds. Rub or spray with olive oil and sprinkle with salt and pepper to taste. Roast for 40 minutes to an hour or until the flesh is tender. Mine took forever because it was the biggest squash I’ve ever seen.
2. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain. Reserve 1 teaspoon of the bacon grease and saute kale in bacon grease over medium heat until wilted.
3. When squash is cooked through, remove from oven and reduce oven temperature to 375 degrees Fahrenheit. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges. Place flesh of squash in a large bowl and mash up with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.