Baked Acorn Squash w/Kale & Sun-dried Tomatoes- Vegan & Gluten Free

 

 

A wonderful hearty meal that keeps you full but does not weigh you down! Its great the way it is but I have a soft spot for Sriracha and doused it! 🙂

This is a super easy recipe to make and looks gorgeous served directly into the shell! Paired with a light salad it makes a great summer meal! Try it for your “meatless Tuesday”!

Ingredients
1 Acorn Squash
1 Cup Quinoa
1.5 Cups Vegetable Broth
2 Cups Kale- Diced (Stem removed)
3 Green Onions- Diced
2 Talbspoons-Sun Dried Tomatoes- Diced
1 Teaspoon Coconut oil

Directions

Step 1– Halve your acorn squash, remove seeds and bake on a cookie sheet shell side up for 20 minutes at 350 degrees or until soft. Pour a little water onto your cookie sheet to help steam the squash.

Step 2. While your acorn squash is baking put your quinoa and vegetable broth in a stock pot and cook on medium heat until all of the water is absorbed, remove from heat & fluff with a fork. (about fifteen min)

Step 3. In a skillet add your coconut oil, sun-dried tomatoes, kale and green onion and sauté for 1 minute. Remove from heat.

Step 4.  When your qunioa is done mix the ingredients from your skillet into the stock pot and stuff your acorn squash until both halves are overflowing.  Pop them back in the oven for a few minutes & serve with a fresh side salad. You can add your favourite vegan cheese on top if you would like before popping them back in the oven.

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