Kale and Quinoa Stuffed Acorn Squash

You cannot convince me that acorn squash aren’t the cutest things ever. And they’re really tasty! This stuffed acorn squash recipe is PACKED with plant-based protein and screams “it’s almost fall y’all”. This recipe is telling of how the simplest ingredients can be the most delicious. Also, I have not included KALE in a recipe in a while.

  • I have included plant based sausage in this recipe because it adds some nice fatty flavor and I needed to eat the rest that was in my fridge. You can absolutely omit it, however, and I honestly think the dish would be unaffected by its absence.
  • I used rosemary and sage 1) because they’re my favorites and 2) because its what I happened to have in my fridge already. Use whatever herbs you prefer, this recipe is v flexible!
  • If you are wondering, the acorn squash skin is completely edible! Once roasted it retains its bite which is pleasant against the soft inner flesh of the squash.
  • Its always good to eat a variety of veg, ESPECIALLY when you are on a plant-based diet. SO even if squash may not be your favorite, try it this way! Your body will benefit and your taste buds may thank you.
  • VEGAN yup yessir this one is she is
  • skadoosh
  • I mean like SERIOUSLY?? A vegetable has no business bein’ this cute.
*strategically placed next to my fall spice candle*
❤ ❤

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Makes 2 servings

Ingredients:

  • 1 medium sized acorn squash
  • 1 cup of quinoa (cooked)
  • 1 beyond meat sausage
  • 1/4 onion
  • 1 garlic clove, sliced thinly
  • rosemary and sage, chopped
  • 1 handful of baby kale
  • 1 tbsp of red pasta sauce
  • pinch o’ paprika
  • 1 tsp olive oil
  • salt&pep

Directions:

  1. Preheat your oven to 370 F. SLICE that acorny boi in half, yo. With a spoon, dig out the seeds and stringy bits. With a knife, make the hole a little bigger to fit more filling. SAVE that extra squash, we’ll put it in the filling. Don’t be wasteful pls.
I’m only making 1 serving which is why you’re only seeing 1 half 🙂
  1. Lightly grease a baking sheet and place your halves in it. Drizzle the olive oil over the squashies, add salt, pepper, and paprika. Once the oven is preheated, bake for 50 minutes.
yum
  1. WHILST the baby acorn is a cookin’, start making the quinoa (if bought dry and not remade) that way its ready to go before we start making the filling.
  2. Once there’s about 20 minutes left for the squash to cook, heat a pan on medium heat. Add your chopped onion, garlic, and crumble the sausage into the pan. Cook until the onions are translucent, the garlic is fragrant, and the sausage is browned.
  3. ADD those extra bits of squash from earlier to the pan. Yeah, you thought I forgot about them, but I didn’t, and the landfills won’t either if you just throw them away. Boom.
  4. Add the rosemary and sage to the pan and stir until fragrant. Then add the quinoa and the red sauce. Stir to combine then add the kale. Taste for seasoning. Srry I forgot to take a filling photo.
  5. Once the squashy is done (!) place ever so gently on a plate (it’s not going to fall apart, you just gotta treat that baby acorn with RESPECT). Stuff him up with your filling, garnish with rosemary, and serve with a lightly dressed arugula salad.

BANGIN’. Absolutely will make again. I hope you guys give this one a try!

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