Ingredients
- 2 Acorn Squash
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Real Maple Syrup
- 2 teaspoons Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 1 cup Quinoa
- 2 cups Water
- 1 teaspoon Sea Salt
- 1 Tablespoon Virgin Coconut Oil
- 1 cup, chopped Curly Kale
- 0.25 cup Pomegranate Seeds
Directions
Maple roasted stuffed acorn squash with quinoa, kale and pomegranate seeds!
This recipe is fully plant-based, easy to make and visually impressive.
Fall is here! Well in my kitchen it is…though when you step outside it’s still sunny, humid and at 80+ degrees in Miami!
Fall to me means, warm spices, apples, soups, and squash….lots and lots of squash.
One of the prettiest is the acorn squash.
Its shape can be intimidating and it looks more like a decoration than a vegetable, however, once you’ve tried it you will make it over and over again!
I recommend buying organic so you can eat the skin of the squash, as it has vital antioxidants and fiber!
The acorn squash roasts in the oven with a drizzle of maple syrup until it is soft, sweet and caramelized.
Keeping it healthy, high in protein and plant-based by stuffing the squash with quinoa, kale and pomegranate seeds.
Quinoa is a super food as it is packed with magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
Adding a dark leafy green is not only visually pleasing but also adds nutrients. Any variety of kale is great, I am using curly kale.
Kale is an excellent source of vitamin C, an important water-soluble antioxidant that serves many vital functions in the body’s cells.
It is also high in vitamin A, K, B6, manganese, and more!
For that pop of color, I love adding pomegranate seeds. Its red jewel tone makes this dish very holiday appropriate.
Pomegranate seeds are juicy, sweet and also add a bit of acidity.
Pomegranates are one of the healthiest foods on the planet, packed with nutrients and powerful plant compounds.
They have wide-ranging benefits and may help reduce your risk of various serious illnesses, including heart disease, cancer, arthritis and other inflammatory conditions.
Serve this stuffed acorn squash as a main dish or a side dish for your holiday feast!
Steps
1 Done | Preheat Oven & Prep Acorn SquashStart by preheating your oven to 425°F. To prep the acorn squash, wash and scrub the skin of the squash. Next, using a sharp knife cut the acorn squash into two halves lengthwise. With a spoon, scoop out the seeds and any stringy flesh. Place the acorn squash onto a parchment lined baking sheet. Drizzle the acorn squash halves with avocado oil and rub the oil into the flesh. Next, drizzle over real maple syrup and season with salt and black pepper. |
2 Done | Roast Acorn SquashRoast the acorn squash in your preheated 425°F oven for 45 minutes or until the acorn squash is fork tender. |
3 Done | Cook The QuinoaAdd the quinoa to a small pot along with the water, salt and coconut oil. Cover the pot and bring it up to a low boil. Once at a low boil, lower the heat to low and allow the quinoa to full cook and absorb all of the water. Fluff the cooked quinoa with a fork. Next, wash and finely chop the kale and add it to the cooked quinoa. The heat of the quinoa will wilt and slightly cook the quinoa. Add the pomegranate seeds, stir to combine then taste for seasoning. Add a bit more salt, if needed. |
4 Done | Stuff The Acorn SquashStuff the acorn squash with the quinoa, kale and pomegranate mix then eat! |
5 Done | StoreStore any leftovers in an air-tight containers (I use glass snapware) in the refrigerator for up to 4 days. |
16 Comments Hide Comments
Very nice Video & Recipe! Thank you for sharing 🙂
This is such a beautiful fall dish! It looks like it’s more complicated to make than it actually is. I can see serving this as the star of the table when I have dinner guests. Then, everything else could be fairly simple.
How wonderful do these Acorn Squash look! I have never tried one but think I may now. The filling sounds delicious, we eat a lot of Quinoa here!
Such a gorgeous dish and it’s perfect for the holidays!
I love squash season! So many good recipes to try. Yours is picture perfect!
I love squash season, so many good recipes to try! Your is picture perfect!
I am a big fan of acorn squash and this looks so good! Can’t wait to put it on the menu next week.
These are so pretty but taste even better! I fully agree about eating the skin, plus it means no food waste. 🙂
How gorgeous are these? Almost too pretty to eat. But I’m gonna eat them anyway.
Well it might not be fall for you, but we’re heading right into winter with 7ºF, so this looks perfectly cozy to me!
I love acorn squash and love this recipe even more because of the delicious stuffing!
This is such a delicious way to enjoy squash and so pretty too with the pomegranate seeds! This was a hit in our house, thanks!
Aw, so so pretty. YES to the maple syrup and quinoa, so yummy and seasonal!
This looks so perfect. I have to try and make it.
A friend of mine suggested making this one night and it really blew us all away. It was so easy and insanely delicious. I ended up making it 2 more times the following week for me and my fiancé. This is definitely one of those recipes you hold onto, it’s a showstopper! P.s. I have 3 friends who saw my post about it on Instagram and have since messaged me saying how delicious this was. Proof that it’s a crowd pleaser!
That is so great to hear! Thank you Kerissa!