10/14/15

Stuffed Acorn Squash with Kale and Mushrooms

October is Vegetarian Awareness Month

To continue Vegetarian Awareness month, we offer our second recipe: Stuffed Acorn Squash with Kale and Mushrooms!

Even starting with one meatless meal a month can make a difference in your health and your budget. We'd love to know what you think of this week's recipe.






Stuffed Acorn Squash with Kale and Mushrooms

Yield: Serves 4

2 small acorn squashes, or 1 large one

1/2 cup uncooked quinoa
2 tablespoons olive oil
1 shallot, chopped
1 garlic clove, minced
1 1/2 cups portabello mushrooms, chopped
2 tablespoons apple cider vinegar
2 cups chopped kale
1/4 cup chopped fresh sage
1/3 cup toasted pecans
1/3 cup dried cranberries
1/4 cup chopped chives
salt, pepper
sprinkling of mozzarella cheese
drizzle of honey on top

1. Preheat oven to 425 degree F.

2. Slice acorn squash in half and scoop out of the middle. You can leave them in half or slice them into wedges. Drizzle with 1 tablespoon olive oil and sprinkle with a few pinches of salt and pepper. Roast flesh side down for 20 minutes, flip them over and roast them flesh side up for another 20 - 30 minutes until golden brown and tender. Remove from oven and set aside.

3. Cook the quinoa. Place 1 cup of water into a small saucepan and bring to a boil and add quinoa. Cover and reduce to a simmer for 15 minutes. Turn heat off and let it sit for another 10 minutes (covered). Fluff with a fork and set aside.

4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot, a pinch of salt. Let that begin to soften, then add the mushrooms, garlic, another pinch of salt and a grind of pepper. Cook until the mushrooms are soft, stirring occasionally.

5. Add the vinegar, stir, then add the kale and chopped sage. Cook until the kale wilts down, then add the cooked quinoa, pecans, cranberries and chives. Taste and adjust seasoning. Scoop the filling onto the roasted squash and serve.

6. Sprinkle with cheese and top with a drizzle of honey.

Cost: $2.58 per serving/ $10.35 total
Not including olive oil,vinegar, salt, pepper, sprinkle of cheese or honey

Recipe inspired by Love and Lemons


Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University. 

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