Looking for a show-stopping dish that’s as nutritious as it is delicious? Dive into the world of "Stuffed Acorn Squash with Kale and Creminis"! This vibrant recipe not only showcases the rich, earthy flavors of roasted acorn squash but also packs a hearty punch with sautéed kale and cremini mushrooms, all nestled atop a bed of fluffy quinoa. Perfect for a cozy dinner or a stunning centerpiece at your next gathering, this dish is sure to impress and satisfy. Ready to elevate your culinary game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 1 cup chopped kale
- 1 cup cremini mushrooms, sliced
- 1/2 cup quinoa, cooked
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the acorn squashes roast evenly and develop a nice caramelized flavor.
- Prepare the acorn squashes by cutting them in half from top to bottom. Use a spoon to scoop out the seeds and any stringy flesh from the center, creating a hollow cavity for the stuffing.
- Place the halved acorn squashes cut-side up on a baking sheet lined with parchment paper. Drizzle the insides with olive oil and sprinkle with salt and pepper to taste. This will enhance the flavor of the squash as it roasts.
- Roast the acorn squashes in the preheated oven for about 25-30 minutes, or until they are tender and can be easily pierced with a fork.
- While the squashes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced cremini mushrooms and sauté for about 5 minutes, or until they are golden brown and have released their moisture.
- Next, add the chopped kale to the skillet with the mushrooms. Sauté for an additional 3-4 minutes, or until the kale has wilted down and softened. Season with salt and pepper to taste.
- In a large bowl, combine the cooked quinoa with the sautéed mushroom and kale mixture. Mix well to ensure all ingredients are evenly distributed.
- Once the acorn squashes are done roasting, remove them from the oven. Carefully spoon the quinoa, mushroom, and kale mixture into the hollowed centers of each squash half, packing it in lightly.
- Return the stuffed acorn squashes to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld and the tops to become slightly crispy.
- After the final baking time, remove the stuffed acorn squashes from the oven and let them cool for a few minutes before serving. Enjoy your delicious and nutritious stuffed acorn squash!
Tips
- Choose the Right Squash: When selecting acorn squashes, look for ones that are firm and heavy for their size, with a deep green color and minimal blemishes. This ensures the best flavor and texture.
- Customize Your Filling: Feel free to get creative with the stuffing! You can add ingredients like nuts, cranberries, or even cheese to enhance the flavor profile and add extra texture.
- Don’t Rush the Roasting: Make sure to roast the acorn squashes until they’re tender. This caramelization process brings out their natural sweetness, making your dish even more delicious.
- Prep Ahead: You can prepare the stuffing in advance and store it in the refrigerator. Just stuff the squashes and bake them when you’re ready to serve, making it a great option for entertaining.
- Garnish for Presentation: For a beautiful finish, consider garnishing your stuffed acorn squashes with fresh herbs, such as parsley or thyme, right before serving. It adds a pop of color and freshness!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
