Here's another great fall/winter recipe that was born out of necessity - a loved one's self imposed vegetarian month. The beans and quinoa make this hearty enough to serve as a main course. If you don't have quinoa, brown rice is a great substitute. —Oops! Were you gonna eat that?
- Serves 4
acorn squash, halved lengthwise and seeded
1 1/2 tablespoons
garlic cloves, minced
onion, finely chopped
red chili flakes
small bunch of Tuscan (Lacinato) kale, tough stems removed and chopped
Kosher salt and freshly cracked black pepper
canned cannellini beans, rinsed well
freshly grated parmesan cheese
- Preheat oven to 350 F. Arrange squash cut side down in a baking pan. Add 1/2 an inch of water to the pan and cover with foil. Bake the squash until tender, 45-55 minutes. Remove squash from pan and set aside to cool.
- Meanwhile, prepare the quinoa according to package directions. Set aside.
- In a large skillet, saute the onion and garlic in the olive oil until fragrant and onion is beginning to soften - 3 minutes or so. Add chili flakes and stir for another 30 seconds.
- Add the kale to the pan and season with salt and pepper. Cover the pan with a lid and let the kale steam for 3-5 minutes, until tender and cooked through. Once the kale is wilted, add the beans and cooked quinoa to the pan and warm through.
- In a baking dish, set the cooled squash cut side up. Sprinkle with salt and pepper. Divide the kale mixture between the squash halves, mounding the filling in the squash cavities. Top with parmesan.
- Bake the stuffed squash at 350 until heated through, about 20-25 minutes.