Tuscan Kale And Cannellini Stuffed Acorn Squash Recipe

Name: Tuscan Kale And Cannellini Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, halved lengthwise and seeded; 1/2 cup quinoa (uncooked); 1 1/2 tablespoons Olive oil; 2 garlic cloves, minced; 1/3 cup onion, finely chopped; pinch red chili flakes; 1/2 small bunch of Tuscan (Lacinato) kale, tough stems removed and chopped; Kosher salt and freshly cracked black pepper; 1/2 cup canned cannellini beans, rinsed well; 1/3 cup freshly grated parmesan cheese

Servings: persons

2 acorn squash, halved lengthwise and seeded
1/2 cup quinoa (uncooked)
1 1/2 tablespoons Olive oil
2 garlic cloves, minced
1/3 cup onion, finely chopped
pinch red chili flakes
1/2 small bunch of Tuscan (Lacinato) kale, tough stems removed and chopped
Kosher salt and freshly cracked black pepper
1/2 cup canned cannellini beans, rinsed well
1/3 cup freshly grated parmesan cheese

1
Preheat oven to 350 F. Arrange squash cut side down in a baking pan. Add 1/2 an inch of water to the pan and cover with foil. Bake the squash until tender, 45-55 minutes. Remove squash from pan and set aside to cool.
2
Meanwhile, prepare the quinoa according to package directions. Set aside.
3
In a large skillet, saute the onion and garlic in the olive oil until fragrant and onion is beginning to soften - 3 minutes or so. Add chili flakes and stir for another 30 seconds.
4
Add the kale to the pan and season with salt and pepper. Cover the pan with a lid and let the kale steam for 3-5 minutes, until tender and cooked through. Once the kale is wilted, add the beans and cooked quinoa to the pan and warm through.
5
In a baking dish, set the cooled squash cut side up. Sprinkle with salt and pepper. Divide the kale mixture between the squash halves, mounding the filling in the squash cavities. Top with parmesan.
6
Bake the stuffed squash at 350 until heated through, about 20-25 minutes.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 acorn squash, halved lengthwise and seeded, 1/2 cup quinoa (uncooked), 1 1/2 tablespoons Olive oil, 2 garlic cloves, minced, and more.

Yes, Tuscan Kale And Cannellini Stuffed Acorn Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Kale And Cannellini Stuffed Acorn Squash

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