> 2 medium acorn squash
> 1/2 cup quinoa
> 1/2 bunch kale
> 1 tbsp olive oil
> 1 tsp minced garlic
> 1/2 cup candied pecans
> 1/2 cup dried cranberries
> 1 tbsp lemon juice
Cut each squash in half crosswise. Scoop out seeds with a spoon and discard. Place squash cut side down on a microwave-safe dish and microwave on high until squash is tender, about 10–15 min., depending on your microwave’s power.
Meanwhile, cook the quinoa according to package directions.
While quinoa cooks, remove any thick stems from the kale and chop into small pieces. Add oil to a skillet over medium heat and sauté the kale and garlic for 6 min. until tender.
Chop pecans. Place cooked quinoa in a large bowl and mix with cranberries, pecans, lemon juice, and kale. Fill each squash half with quinoa mixture.