• 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

  1. Line a baking sheet with parchment or use a casserole dish. Preheat the oven to 375 degrees F
  2. 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)
  3. 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.
  4. 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)
  5. Coat the squash halves with the rest of the olive oil, and another pinch of salt and pepper.
  6. 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.
  7. Now, stuff the squash with the quinoa mixture, and top with a sprinkle of pecorino romano cheese (optional)
  8. 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