Stuffed Acorn Squash

Directions

1. Begin by preheating your oven to 400 degrees. Cut the acorn squash in half and scoop out the seeds. Generously season it with olive oil, a pinch of salt, and as much black pepper as you like, placing a couple of thyme sprigs on top before baking for 25 to 30 minutes.
2. Simultaneously, you can start preparing the quinoa. Be sure to follow the instructions on the package but for tri-color quinoa, bring it to a boil with 3/4 cup water (or stock), then reduce the heat to a simmer, covering the pot and letting it cook for about 15 minutes.
3. If you're using sausage, cook it in a hot pan, breaking it into smaller pieces as it cooks. In the meantime, dice half an onion and set it aside, then prep the kale, ensuring it’s well washed and massaged. Once the sausage is mostly cooked through, add a bit of olive oil and the diced onion to the pan, seasoning it with salt, pepper, fresh thyme, and optionally, curry powder. Add the kale and a bit of water or stock, covering it for a few minutes to wilt down. Add garlic and more olive oil to the pan, and once everything is cooked and fragrant, add the cooked quinoa, mixing everything together.
4. Add walnuts to the pan, allowing them to warm through, then add cranberries for a touch of sweetness and parmesan cheese, giving everything a final mix.
5. Once the acorn squash is baked and soft, stuff them with the prepared mixture, and don’t forget to add an extra sprinkle of parmesan on top.
6. Serve your stuffed acorn squash with a final drizzle of olive oil, a sprinkle of fresh thyme, and a crack of black pepper. Optionally, add fresh sage or any other toppings you desire.