- 2 acorn squash
- 1 1/2 teaspoons rubbed sage, divided
- 1 1/2 tablespoons olive oil, divided
- Salt and pepper
- 1 teaspoon minced garlic
- 1 large onion, finely chopped
- 1 red pepper, finely chopped
- 2 cups chopped kale
- 1/2 teaspoon dried thyme
- 1 cup dry quinoa
- 1/2 cup cheese, Mozzarella
- 1/2 cup cheese, Parmesan - divided
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 400° F. Cover a baking pan with aluminum foil and spray with non-stick cooking spray.
Cut each acorn squash in half, along with each side of the squash to allow them to lay flat.
Place each half on the baking pan open side facing up.
Lightly coat insides of squash with about 1/2 tablespoon of the olive oil. Sprinkle 1/2 teaspoon of the rubbed sage, salt and pepper over squash.
Roast squash for 50 to 60 minutes or until squash is cooked thoroughly.
Cook quinoa according to directions.
Heat 1 tablespoon of the olive oil in a large skillet.
Add minced garlic, onions and red pepper. Cook until vegetables are tender (about 5 minutes).
Add kale and sauté until tender.
Stir in cooked quinoa, Mozzarella and 1/4 cup of the Parmesan cheese to skillet.
Fill each squash half with quinoa vegetable mix. Sprinkle with remaining 1/4 cup of Parmesan cheese.