Quinoa & Kale Stuffed Butternut Squash

Welcome to another recipe!

An ideal recipe for every moment

This recipe will help you on any occasion since it is an ideal option for a simple table and celebration. The materials that are made it up, as well as its appearance, give it a unique character. But since I am thinking about it again, every day is a celebration. Every day is a big “thank you” for the people we have in our lives, our health, our goods, and the opportunity to live each moment uniquely! So, don’t wait for this special day! Celebrate life today!

Healthy and Nutritious Recipe

Pumpkins have their place of honor this season, so I also use them a lot this period. Today, I decided to use many different ingredients and make something nutritious and tasty. So, I chose quinoa, kale, pomegranate, and some pecans. It’s a combination I guarantee you’ll love! Another advantage of this recipe is that it doesn’t take much time for the final result you see in the photos. After all, I try to achieve this in each of my recipes since I don’t want to make you tired of cooking, but on the contrary, I want to fill you with joy and deliciousness!

Quinoa & Kale Stuffed Butternut Squash

whenhelencooks

Stuffed butternut squash is the ideal meal for the festive menu, but also for the everyday one too. This particular recipe is very tasty and healthy, while at the same time its colors will "decorate" the dish beautifully and will give a festive "note" to the meal.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 1 butternut squash
• 150 g quinoa tricolor (cooked)
• 2-3 leaves of kale
• seeds from 1 pomegranate
• 1 yellow onion
• 1 clove of garlic
• 5 tbsp. olive oil
• 1 tsp. salt
• 1 pinch of freshly ground pepper
• pecans (for serving)

Instructions

 

• Preheat the oven to 200 ° C.
• We chop the pumpkin vertically in the middle.
• We remove the seeds from the middle and create space to add the filling later.
• We spread a piece of parchment paper on the pan and place the pumpkin parts.
• Then, we mix in a bowl the 2 spoons of olive oil, salt, and pepper.
• We smear the inside of the pumpkin with the mixture.
• Bake for 40 minutes.
• We peel and chop the kale leaves, onion and garlic.
• We add the remaining olive oil to a pan and fry the onion for 3-4 minutes.
• Then, we add the kale and garlic and continue for 1 minute.
• We put the cooked quinoa in the pan and stir.
• Once the pumpkin is ready, remove the pan from the oven and add the filling.
• Bake for another 10 minutes.
• We serve by adding pomegranate seeds and pecan nuts.
• Enjoy!

Notes

Extra Tip: To give the kale a soft texture, we can soak it in water beforehand and “massage” it with our hands for a few minutes.

Keyword BUTTERNUTSQUASH, KALE, MAINCOURSE, ONIONS, PECAN, PLANTBASED, POMEGRANATE, QUINOA, VEGAN, WALNUTS

Have a nice cooking session!

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