Pumpkin-Pie-Spiced Acorn Squash Stuffed with Quinoa, Kale and Pomegranate
You’ll be delighted with the flavors of this side dish!
The pumpkin pie spice gives the squash a warm depth of flavor that is simply delicious with the quinoa stuffing. The pomegranate arils provide a perfect burst of tart-sweet that brings it all together.
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Pumpkin-Pie-Spiced Acorn Squash Stuffed with Quinoa, Kale and Pomegranate
You’ll be delighted with the flavors of this side dish. The pumpkin pie spice gives the squash a warm depth of flavor that is simply delicious with the quinoa stuffing. The pomegranate arils provide a perfect burst of tart-sweet that brings it all together. Adapted from Cooking Light. Serves 2 to 4 as a side.
Ingredients
Ingredients:
- 1 acorn squash
- 1 1/2 Tbsp. Fresh Press extra virgin olive oil divided
- 1/2 tsp. pumpkin pie spice divided
- Salt and pepper to taste
- 2 Tbsp. uncooked quinoa
- 2 Tbsp. fresh lemon juice
- 1 large leaf of green kale tough stem discarded, greens thinly sliced and roughly chopped (about 1 to 1 1/2 cups)
- 1/4 cup pomegranate arils
- 2 Tbsp. minced shallot
- 1 tsp. honey such as Wild flower honey by Honey Hole Honey Co., available at Sigona’s
- 1 Tbsp. Sigona’s pomegranate balsamic
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Since the stem end off of the acorn squash, about 1 inch down, to create a lid. Slice a little off the opposite end so the squash will sit upright. Scoop out and discard the seeds and membrane. Rub the inside of the squash and lid 1/2 tablespoon of olive oil and sprinkle with 1/4 teaspoon pumpkin pie spice; season with salt and pepper to taste.
- Place the squash and the lid cut-side down on the baking sheet and roast for 55 minutes or until tender.
- Meanwhile, cook the quinoa according to package directions.
- In a large bowl, whisk together the lemon juice, remaining pumpkin pie spice and olive oil. Season with salt and pepper to taste. Add kale, cooked quinoa, pomegranate and shallot; toss well to coat.
- In a small bowl, mix together the honey and balsamic; set aside.
- Scoop the kale stuffing into the hollow of the cooked squash and place on a serving dish.
- Drizzle half of the balsamic and honey mixture over the stuffed squash and serving dish. The squash lid can be used as decorative garnish; the flesh can be scraped out and eaten if desired.
- To serve, slice the squash in half or quarters, making sure each piece is served with an equal amount of the stuffing. Drizzle with remaining balsamic and honey mixture.
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