Roasted Stuffed Acorn Squash (GF)

Quinoa & Black Bean Stuffed Acorn Squash

Ingredients

1. 2 acorn squash 2. 1 cup quinoa 3. 1 cup black beans 4. ½ cup chopped kale 5. ¼ cup pumpkin seeds 6. 2 tbsp hemp seeds 7. ¼ cup dried cherries 8. Maple-tahini glaze

Detail Steps and Procedure

1. Precise Timing & Temperatures: Roast squash at 400°F (200°C) for 40-45 minutes until tender. Cook quinoa 15-20 minutes. Toast pumpkin seeds at 350°F (177°C) for 5-7 minutes. Bake stuffed squash 10-12 minutes at 375°F (190°C).

2. Chef’s Techniques & Critical Steps: Cut squash in half, remove seeds. Brush with oil, roast cut-side down. Cook quinoa in vegetable broth. Sauté kale until wilted. Stuff squash generously.

3. Ingredient Preparation Details: Choose evenly sized squash. Rinse quinoa thoroughly. Cook beans from dry. Wash and chop kale. Use raw pumpkin seeds. Have hemp seeds ready.

4. Serving & Storage Instructions: Serve immediately. Refrigerate leftovers up to 4 days. Freeze unbaked stuffed squash up to 3 months. Reheat in oven at 350°F (177°C) for 20-25 minutes.

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