STUFFED ACORN SQUASH
Steps:
- Heat oven to 400 degrees. Brush squash with 1 tsp oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside. Heat 1 Tbsp oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper. Divide stuffing between squash halves and roast until golden, 15 to 20 minutes. For each serving, sprinkle with 1 Tbsp hazelnuts, drizzle with 1 Tbsp oil, and squeeze with lemon. **Refrigerate stuffed squash in an airtight container up to three days.
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Oscar Hernandez's
[email protected]Meh.
SHAHID WAQAR
[email protected]I've made this dish several times now and it's always a hit with my family. The squash is always tender and flavorful, and the filling is always moist and delicious. I love that this dish is so versatile - I can change up the filling to suit my mood
Stephanie Rostro
[email protected]This was my first time making stuffed acorn squash, and it turned out great! The squash was perfectly tender and the filling was flavorful and satisfying. I especially loved the combination of sweet and savory flavors. I will definitely be making thi