Quinoa, Cranberry, Kale Stuffed Squash

Quinoa, Cranberry, Kale Stuffed Squash

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Quinoa, Cranberry, Kale Stuffed Squash

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Directions

Item No. 370229

Ingredients

  • 2 acorn squash, halved, and seeds removed
  • 6 Tbsp olive oIl
  • 4 Tbsp Urban Accents Gourmet Turkey Rub
  • 3 cups cooked quinoa
  • 1 cup onion, diced
  • 1 lb curly kale, ribs removed, chopped 
  • 1/2 Cup dried cranberries
  • 1/2 cup pecans, chopped

Directions

  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 - approximately 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.