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Pumpkin-Pie-Spiced Acorn Squash Stuffed with Quinoa, Kale and Pomegranate

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.
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Total Time 1 hour 20 minutes
Course Side Dish
Servings 4

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.
Keyword acorn squash, fall side dish, stuffed squash
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