Stuffed Acorn Squash with Kale and Quinoa

The acorn squash is a variety of the squash species known as Cucurbita pepo, which includes squash, gourd, pumpkin and zucchini. One cup of cubed acorn squash has about 115 calories, contains a total of 29.9 grams of carbohydrates, and lots of vitamins.



Stuffed acorn squash with kale, quinoa, apple, celery, carrot, onion, and ginger. This dish is gluten free, dairy free, soy free, vegan, and a low-calorie, but filling dish.



Ingredients: 

- 1 Acorn Squash
- 1 bunch of Kale chopped up and de-stem
- 1 tbsp Ginger (more if you enjoy the flavor)
- 1 large Carrot
- 1 Apple
- 1/2 cup Cranberry or Raisin (soak first)
- 1 Jalapeno - one medium, minced
- 1 stalk of Celery, diced
- 1 cup Quinoa (cooked)
- Olive Oil - as needed
- salt and pepper

Meat options: turkey sausage, ground beef, or chicken. If you do not have quinoa, add brown rice. If you do not have kale, add chard or spinach.


In a large pot add: olive oil, chopped yellow onions, some ginger, one jalapeno (wash hands after touching the jalapeno - trust me) and cook on high heat until the onions are transparent / cooked.

Next add the chopped celery and carrots and cook on medium heat for about 8 minutes.


While you're waiting for the celery and carrots to cook, start to gut your acorn squash. A helpful tip is to microwave the squash on defrost setting for 10 minutes (Depends on your microwave - mine is old, so it takes 10 minutes to cook al dente). You do not want to cook the squash all the way, but cook it halfway or al dente. It's easy to cut in half once it's al dente.


Scrap the inside of the squash to make a 'bowl' for your stuffing. Keep the extra 'inside' of the acorn squash to make an acorn squash soup or squash fries.

At this time, you'll want to start cooking your quinoa. Measure 1/2 cup of quinoa to 1 and 1/2 cups water and cook.

Turn oven on to 375 - so it's pre-heated when you're ready to bake the Stuffed Acorn Squash


I typically wait until the very last minute to add the kale, apples, cranberries/raisins and quinoa.

Add the cooked quinoa, kale, cranberry/raisins, and apples into the pot and mix it around for about 5 minutes on medium to low heat.

Now it's time to stuff the acorn.


In a bread baking pan, add about a 1/2 inch of water to the pan to keep the squash moist,  add both sides of the stuffed acorn squash and cover with aluminum foil. Cook covered for about 25 to 30 minutes or until cooked. Do not burn yourself on the steam when uncovering the aluminum foil.

I use salt and pepper to taste and even some Sriracha for a kick!