Winter Squash Stuffed with Quinoa, Kale and Pecans
Winter Squash Stuffed with Quinoa, Kale and Pecans is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 330 calories, 11g of protein, and 19g of fat. This recipe serves 2. For $1.3 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 12 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour. It is perfect for Winter. It is brought to you by Café Johnsonia. If you have winter squash, pecan, kale, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 94%. If you like this recipe, take a look at these similar recipes: Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, Warm Quinoa, Butternut Squash and Kale Salad with Easy Maple Candied Pecans, and Stuffed Acorn Squash with Quinoa, Pears, and Pecans.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup cooked quinoa
2 garlic cloves, minced
4 medium kale leaves, ribs removed, roughly chopped
1 Tbsp. oil
½ onion, diced
¼ cup roughly chopped pecan halves
salt and pepper, to taste
1 medium winter squash, cut in half, seeds removed
Equipment:
baking pan
aluminum foil
oven
knife
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees F.Put a little water in the bottom of a baking dish. (I used and 8" square glass pan.) Put each half, cut side up, in the dish. Cover with foil and place in oven for about 20 minutes.In the meantime, heat the oil in a medium skillet. Add the onion and cook, lowering heat as necessary, until onion starts to soften. Add the garlic and keep cooking until both are golden. Add the pecans and cook for another minute or two, until pecans are toasted. Add the kale and a little water, if needed, to prevent sticking. Season well with salt and pepper. Let the kale cook until it wilts, but doesn't cook all the way. Add the quinoa and stir well. Remove from heat and keep warm until squash is ready. (The squash won't be all the way tender yet.)Remove the squash from the oven. Be careful when pulling back the foil, so you don't get burned by any escaping steam. Fill each half with a good amount of the quinoa filling, mounding it a bit on top. (I had a little left over.)Place back in oven for another 20 minutes, adding a little more water to the bottom of the pan, if needed. (You don't need to cover it this time.)When the top of the filling has browned and squash is very tender (test with the tip of a knife), remove from oven and let cool a bit before serving.
Step by step:
1. Preheat oven to 400 degrees F.Put a little water in the bottom of a baking dish. (I used and 8" square glass pan.) Put each half, cut side up, in the dish. Cover with foil and place in oven for about 20 minutes.In the meantime, heat the oil in a medium skillet.
2. Add the onion and cook, lowering heat as necessary, until onion starts to soften.
3. Add the garlic and keep cooking until both are golden.
4. Add the pecans and cook for another minute or two, until pecans are toasted.
5. Add the kale and a little water, if needed, to prevent sticking. Season well with salt and pepper.
6. Let the kale cook until it wilts, but doesn't cook all the way.
7. Add the quinoa and stir well.
8. Remove from heat and keep warm until squash is ready. (The squash won't be all the way tender yet.)
9. Remove the squash from the oven. Be careful when pulling back the foil, so you don't get burned by any escaping steam. Fill each half with a good amount of the quinoa filling, mounding it a bit on top. (I had a little left over.)
10. Place back in oven for another 20 minutes, adding a little more water to the bottom of the pan, if needed. (You don't need to cover it this time.)When the top of the filling has browned and squash is very tender (test with the tip of a knife), remove from oven and let cool a bit before serving.
Nutrition Information:
covered percent of daily need
