Empire Update: Week of 10/5

Stuffed Acorn Squash 

Have you ever heard of "super-foods"? It's used to describe foods that are extremely nutrient dense. I try to include at least one at every meal. This seasonal dish is delicious and includes 5 of them! The kale, quinoa, cranberries, squash and olive oil are excellent sources of fiber, healthy fats and anti-inflammatory compounds called carotenoids. Enjoy!

Ingredients:

For the squash:
2 large acorn squash
1 TBSP olive oil
salt & pepper

For the filling:
1 TBSP olive oil
1/2 small yellow onion, diced
3/4 cups quinoa
1 1/2 cups water
1/4 tsp. kosher salt
1/8 tsp. black pepper, to taste
3 cups loosely packed chopped kale
3/4 cup roasted and skinned hazelnuts, roughly chopped
1/4-1/2 cup dried cranberries, to taste

Instructions:

For the squash:
Preheat over to 400 degrees and halve the acorn squashes lengthwise down the middle. 
Scoop out the seeds.
Place squash cut-side up on a rimmed baking sheet and drizzle with olive oil.
Sprinkle generously with salt & pepper for about 45 minutes, or until squash is fork tender.

For the filling (prepare while squash is cooking):
1. In a large skillet, heat 1 TBSP olive oil. Add the onion and cook for about 5 minutes, or until softened and translucent. Add the kale and let cook for another minute or two, until slightly wilted. 

2. Add the quinoa, salt, pepper and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15-20 minutes, or until water is absorbed and quinoa is tender. Remove the lid and fluff with a fork. 

3. When the squash have finished roasting, stir the hazelnuts and cranberries into the filling and spoon into the center of each squash. 

4. Return the squash to the oven for another 5-10 minutes. Serve hot. 

​Enjoy!

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