Kale and Quinoa-Stuffed Delicata Squash
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Serves: 6 squash halves
 
Ingredients
  • 3 delicata squashes, halved lengthwise and seeds removed
  • 4 Tbsp olive oil, divided
  • ½ tsp salt, divided
  • ½ tsp black pepper, divided
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 8 oz mushrooms, sliced
  • 1 bunch kale or chard (I used a combo), tough stems removed and sliced/chopped
  • 1 (8.5 oz) pkg Seeds of Change Quinoa and Brown Rice with Garlic
  • ½ cup crumbled feta
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and arrange cleaned squash cut side up. Brush the exposed flesh of the squash with 1 tablespoon of the olive oil and sprinkle with ¼ teaspoon salt and pepper. Roast squash for 30-35 minutes or until tender when pricked with a fork.
  2. In the meantime, heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add onion and cook 5-6 minutes or until softened. Add garlic and cook 30-60 seconds or until fragrant. Add the mushrooms and cook an additional 3-4 minutes. Add kale/chard as well as the remaining ¼ teaspoon salt and pepper; cook 5-6 minutes or until hot and wilted.
  3. Microwave quinoa package according to directions; stir into the kale mixture along with the feta and mix well. Allow to cook an additional 2-3 minutes or until hot. Spoon the stuffing into the squash halves, using your hands to gently press the contents into the hallowed squash.
  4. In a small bowl mix together tahini, lemon juice, remaining 1 tablespoon olive oil and and water needed to thin out; drizzle over squash halves. Serve immediately.
Notes
Recipe adapted from Green Healthy Cooking
Nutrition Information
Serving size: 1 stuffed squash half Calories: 329 Fat: 15.0 Carbohydrates: 41.2 Sugar: 6.0 Sodium: 451 Fiber: 6.5 Protein: 10.2 Cholesterol: 12
Recipe by Prevention RD at https://preventionrd.com/2015/12/kale-and-quinoa-stuffed-delicata-squash/