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For a vegetarian, the holidays aren’t always easy. I mean, sure, sides are good. Who doesn’t love mac n cheese or dinner rolls?
But you need more than just starchy sides. Right….right?!? I mean, okay, maybe not. But maybe yes.
This stuffed acorn squash comes to the rescue. It’s easy, impressive, and seasonally appropriate. It’s also pretty nutritious, which, on a holiday may or may not be important to everyone. But in a month where overindulgence seems to happen every single day, a healthy meal can’t hurt. Especially when it’s pretty tasty.
To keep this as nutritious as possible, I left out cheese (the horror!) and used high protein quinoa instead of rice, but both things are possible and encouraged. Whether a holiday or not, this is an easy and healthy meal.
Quinoa and Kale Stuffed Squash
Easy and filling, this nutritious stuffed acorn squash makes a perfect vegetarian main dish for holidays and more.
Scoop the seeds out of the squash and put cut side up on a baking sheet. Drizzle with half the oil and season generously with salt and pepper. Turn over and roast until tender, about 40 minutes, when you can easily pierce through with a knife.
While the squash is roasting, heat the remaining oil in medium saucepan. Add the onion and pepper and cook until softened. Season with salt and pepper and add the garlic. Cook for a minute, add the quinoa and broth. Bring to a boil.
Reduce heat and cover. Cook for 15 minutes and turn the heat off. Let sit covered for 5 minutes.
Uncover, add the chopped kale and stir until wilted.
When squash is done, fill the cavity with the quinoa mixture and serve.