Quinoa Apple & Kale Stuffed Squash
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Baked acorn squash stuffed with kale, apple, quinoa, lentils and sage.
Ingredients
  • 2 Acorn Squash
  • Cinnamon
  • 1 Cup Quinoa, Farro, CousCous or grain of choice
  • ½ Cup Lentils*
  • 3 Vegetable Broth (Divided for cooking)
  • 1 Tbsp Olive Oil
  • Black Pepper
  • ½ white or yellow Onion
  • 1 clove of garlic
  • 4-5 Fresh Sage Leaves
  • 1 Apple
  • 2 Stalks of Kale
  • ½ Cup Walnuts
  • 1 Tbsp Maple Syrup
  • Optional: Fresh herbs to garnish, Tofu Feta or other vegan cheese, Pomegranate
Instructions
  1. To cook squash pre-heat oven to 425 F. Cut the acorn squash in quarters to form four 'bowls' and scoop out the seeds. Once the oven is heated sprinkle with cinnamon and bake for 35-40 minutes.
  2. While the squash is cooking, boil 1 cup of water in a small pot (for the lentils), and 2 cups of water in another small pot (for the grain). Once the water is boiled add in lentils and quinoa to their respective pots and reduce to a simmer. The lentils will take about 20 minutes to cook, cook the grain according to the package directions. Should be anywhere from 15-30 minutes.
  3. While the quinoa and lentils are cooking add onion, garlic and sage to a pan with olive oil and cook until the onion is translucent and the sage is fragrant. Add in chopped apple and kale and cook for about 5 minutes until cooked.
  4. During the last 5-10 minutes of the squash baking, chop walnuts and coat with maple syrup. Toast in the oven until the squash is finished.
  5. When the squash is finished, remove from the oven and let it cool so it's cool enough to touch (but warm enough to eat). Then, scoop out the inner layer so there is more room for filling. You can add the scooped squash to the filling or save it for later. It makes great leftovers mashed, in a soup or salad (I even made hummus with it)!
  6. Next, fluff the grain with a fork, ensure there is no water left in the lentil pot and the lentils are cooked all the way through. Combine these with the apple and kale mixture and scoop into the squash bowls. Garnish with the maple toasted walnuts and herbs!
  7. This serves 4 as a main or about 8 as a side.
Notes
* Sub canned chickpeas for lentils - add-in at the end when mixing vegetables and quinoa
Recipe by Plentyfull Vegan at https://www.plentyfullvegan.com/quinoa-apple-kale-stuffed-squash/