Ingredients
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2 medium acorn squash
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1/2 cup quinoa
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1/2 bunch kale
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1 tbsp olive oil
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1 tsp minced garlic
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1/2 cup candied pecans
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1/2 cup dried cranberries
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1 tbsp lemon juice
Steps
1
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.
2
Meanwhile, cook the quinoa according to package directions.
3
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.
4
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.
