Ingredients
- 3-4 Honeynut squashes, halved (or any winter squash- delicata, kombucha, butternut, acorn, etc)
- 1-2 cups Quinoa, cooked
- ¼ cup Parsley, chopped
- 2-3 cloves Garlic, minced
- 1-2 Tbsp. Olive oil
- 2-3 tsp. Lemon juice
- Pinch of Salt + pepper
- 1-2 cups Chopped kale/favorite leafy green of choice
- ¼ cup Slivered almonds or pumpkin seeds
- Optional toppings: feta, parmesan/pecorino romano cheese, dollop of almond ricotta, pomegranate seeds
Cooking Instructions
- Line a baking sheet with parchment or use a casserole dish. Preheat the oven to 375 degrees F
- Cook the quinoa according to the package, and then add seasonings for flavor (pinch of salt and pepper, 2-3 tsp oil, 2-3 tsp lemon juice, parsley, minced cloves of garlic)
- Set aside 1-2 cups of Quinoa, and mix in 1-2 cups of chopped kale or other leafy greens. Make sure they are combined well.
- Cut the honeynut squashes directly in half, longways. Scoop out the seeds, and carve out a little pocket where the quinoa mixture will go. – no need to peel the skin! (It is thin and edible)
- Coat the squash halves with the rest of the olive oil, and another pinch of salt and pepper.
- Roast in the oven for 15- 20 minutes, until squash is slightly soft to the touch with a fork, but not going all the way through.
- Now, stuff the squash with the quinoa mixture, and top with a sprinkle of pecorino romano cheese (optional)
- Bake again in the oven for another 5-10 minutes and serve warm and top with almonds or pumpkin seeds, or let cool and top with pomegranate seeds and feta, or a dollop of almond ricotta
