Mushroom, kale and pecan stuffed acorn squash

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Not only was this recipe simple and delicious, but the acorn squash is from our garden – bonus! We didn’t actually plant any acorn squash this year, so were pleasantly surprised and intrigued when we found a rogue squash plant growing this spring. I could tell it wasn’t a zucchini or cucumber which were the only squashes we’d planted, but I didn’t know what it was so I left it, excited to wait and find out. When we got back from our vacation, we discovered it was a hardy acorn squash that was taking over the garden and alley! We cut it back quite a bit to let the other plants have some space (and give the neighbours some room to drive by ) but it had already grown 10 little acorn squashes which was really exciting so of course we let those stay and ripen.  And, ta-da!

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I was looking for an easy and yummy recipe to use up our squashes, and I came across this one on pinterest.  This was one of the only recipes that featured savoury stuffing – most had a sausage, apple and cranberry type combo which just wasn’t particularly appealing to me, so I decided to give it a try! I swapped out the rice for quinoa because I prefer it over rice (plus some extra protein!) and they tend to substitute pretty well.  I hope you enjoy it as much as we did!

Mushroom, kale and pecan stuffed acorn squash

Ingredients (serves 4):        Total time: ~ 1 h 

  • 2 acorn squash, cut in half, seeds scraped out
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 6 mushrooms, sliced
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 bunch of kale, washed and roughly chopped
  • 1/2 cup of pecans, chopped
  • 1/2 cup of fresh shredded Parmesan

 

Turn oven to 425F.

Place cut squash halves on roasting pan and lightly drizzle with oil. Roast for 30 – 40 minutes till tender.

Cook quinoa in chicken broth. Start this after you put the squash in the oven so it will be done when the squash is ready for stuffing.

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Saute mushrooms, garlic and onion in large frying pan with oil. When onion is clear, about 5 minutes, add in chopped kale and chopped pecans and continue to saute for another 5 minutes or so.

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When kale has wilted slightly, remove from heat and add grated parmesan. When quinoa has cooked, add to pan and mix thoroughly. Remove squash from oven and stuff. Return to oven for 5 – 10 minutes to melt cheese. Serve warm and enjoy!

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