For the squash:
- Preheat oven to 400 degrees F. Halve the acorn squashes lengthwise down the middle. Scoop out the seeds. Place the squash cut-side up on a rimmed baking sheet (line with foil or parchment for easier clean-up) and drizzle with olive oil. Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.
For the filling:
- While the squash is roasting, prepare the filling. In a large skillet, heat 1 Tbsp olive oil. Add the onion, and cook for about five minutes, or until softened and translucent. Add the kale (or chard, or beet greens) and let cook for another minute or two, or until slightly wilted.
- Add the quinoa, salt and pepper, and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15 – 20 minutes, or until the water has been absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Taste, and adjust seasoning with more salt and pepper if necessary.
- When the squash has finished roasting, stir the hazelnuts and cranberries into the filling and spoon into the center of each squash. (If you have any extra filling, it can be stored in a small container and is great as is, or over a salad.)
- Return the squash to the oven for another 5 – 10 minutes. Serve hot and enjoy.
Recipe from Willow Arlen Will Cook for Friends
SWEAT Individualized Fitness
3655 W. Anthem Way, Suite A129
Anthem, AZ 85086