Recipe by ShortGirlTallOrder, adapted by Michelle Scorrano & Renana Shvil
Yield: 8 servings
4 acorn squash 1 cup quinoa (3 cups cooked) 2 cups vegetable broth 6-8 cloves minced garlic 2 medium sized onions, minced 4 cups chopped mushrooms (2-3 small boxes of any variety) 4 cups chopped kale (about one bunch of curly kale, or 2 bunches of tuscan kale; you can also use other leafy greens such as spinach or Swiss chard) ¼ cup olive oil 4 tsp salt and pepper, to taste 2 tablespoons fresh thyme and sage and oregano (or 1 tablespoon dried herbs)
Preheat the oven to 400 degrees and cut squash in half lengthwise. Scoop the seeds from the center of the squash, baste the inside and outside with 2 tablespoons olive oil, sprinkle with salt and pepper, place of a lined sheet pan, face down and bake for 40 minutes.
Place broth in sauce pan and bring to a boil. Rinse 1 cup of quinoa in a colander and then place in the sauce pan. Lower heat to medium-low so liquid comes to a simmer and cover the pot with a secure lid. Boil for 15 minutes, or until liquid has been fully absorbed.
In a sauté pan, add 2 tablespoons cup of olive oil. Wait until the oil is hot, then add 2 cups of minced onions. Sauté the onions until onions begin to turn translucent. Add 6-8 cloves minced garlic.
Add 4 cups of chopped mushrooms and 4 cups of chopped kale to the pan. Mix and stir until the kale begins to wilt and shrink in size
Check on the quinoa and turn off heat when fully cooked. Add the contents of the sauté pan to the quinoa and mix together.
Take squash out of the oven when they are tender and stuff with quinoa mixture.
More Options: - Recipe can be made into a main dish by adding ground meat (beef, turkey, chicken) or tofu. - After you stuff squash with quinoa mixture, top with toasted pine nuts