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Balsamic glaze being poured over stuffed acorn squash.

ROASTED STUFFED ACORN SQUASH WITH QUINOA AND KALE

We roast the acorn squash so it’s nicely caramelized, then fill it with our savory quinoa and kale stuffing, and drizzle a sweet and tangy balsamic glaze over the top. It’s a great main dish or side dish for the holidays or any time you want a delicious and healthy dinner.
Course Entree, Main Course, Side Dish
Cuisine American, Vegan
Keyword holiday food, roasted squash, stuffed squash
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 507 kcal
Author Linda Meyer

Ingredients

  • 2 medium acorn squash cut in half and remove the seeds
  • 4 tbsp vegan butter we prefer Miyoko’s or Earth Balance
  • Salt and pepper to taste
  • FOR THE FILLING
  • 2 tbsp extra-virgin olive oil See Note for alternative
  • 1 cup uncooked quinoa cook according to instructions on the package
  • 1 medium red onion finely chopped
  • 1 red bell pepper finely chopped
  • 4 large kale leaves stems removed and finely chopped
  • 1 tsp ground oregano
  • ½ tsp ground sage
  • 1/2 cup of pine nuts toasted
  • 3 garlic cloves minced
  • Salt and pepper to taste
  • 1 cup balsamic vinegar see note

Instructions

  1. Heat the oven to 400°F (204°C)
  2. Place the squash on a baking tray and add one tablespoon of butter to each half of the squash and sprinkle salt and pepper to taste over each squash. Roast for approximately 45 minutes to an hour, or until the squash is nicely caramelized and fork tender.
  3. While the squash is roasting, make the balsamic glaze. Put the vinegar in a sauce pan and bring to a boil. Immediately reduce the heat to a simmer and stir until the vinegar thickens. It’s ready when it clings to the back of a spoon. Approximately 10 minutes.
  4. Remove from heat and set aside.
  5. Prepare the quinoa according to the instructions on the package.
  6. Heat the oil in a large skillet on medium-high heat and sauté the onions and bell pepper until they soften, approximately 7 minutes. Stir frequently. Add the kale, garlic, 1 tsp dried oregano, and ½ tsp dried sage and cook for approximately 3 minutes, or until the kale wilts. Add salt and pepper to taste. Stir frequently. Add the toasted pine nuts and cooked quinoa and stir until completely combined.
  7. Fill the squash with the vegetable and quinoa filling and drizzle the balsamic glaze over the top of each squash.

Recipe Notes

NUTRITION DISCLAIMER 

 

  • If you don’t cook with oil, sauté the vegetables with water or vegetable broth. We recommend 3 tbsp of water/broth and then add by the tbsp as needed.
  • If you don’t want to make the balsamic glaze, you can purchase it ready made in the condiments or vinegar section of most supermarkets.
Nutrition Facts
ROASTED STUFFED ACORN SQUASH WITH QUINOA AND KALE
Amount Per Serving
Calories 507 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Sodium 140mg6%
Potassium 1391mg40%
Carbohydrates 56g19%
Fiber 6g25%
Sugar 13g14%
Protein 10g20%
Vitamin A 7951IU159%
Vitamin C 133mg161%
Calcium 199mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.