Quinoa-Stuffed Kabocha Squash

Quinoa-stuffed kabocha squash is a hearty and delicious vegetarian dish. The creamy and slightly sweet kabocha squash pairs perfectly with the flavorful and protein-packed quinoa stuffing, while the fresh herbs add brightness and balance to the dish.

Serves

4 PEOPLE

Ingredients

1 kabocha squash, halved and seeded
2 cups cooked quinoa
1 leaf curly kale, de-ribbed and julienned
½ cup dried cranberry
½ cup walnuts, roasted
¼ cup red onion, small-diced
¼ cup goat cheese crumbles
3 tablespoons extra virgin olive oil
2 tablespoons salt
2 teaspoons black pepper

Instructions

Preheat oven to 375F convection.
On a foil-lined sheet pan, place kabocha squash halves and drizzle with extra virgin olive oil, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
In a medium mixing bowl, combine quinoa, kale, cranberry, walnuts, red onion, goat cheese, and remaining salt and pepper.
Divide mixture between kabocha squash halves. Place in oven and bake for 40-45 minutes or until squash is fork tender.
Serve immediately.