Quinoa & Kale Stuffed Butternut Squash
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.
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.
- Cut the pumpkin vertically in the middle.
- Remove the seeds from the middle and create space to add the filling later.
- Spread a piece of parchment paper on the pan and place the pumpkin parts.
- Then, mix in a bowl the 2 spoons of olive oil, salt, and pepper.
- Pour the mixture in the pumpkin.
- Bake for 40 minutes.
- Peel and chop the kale leaves, onion and garlic.
- Add the remaining olive oil to a pan and fry the onion for 3-4 minutes.
- Then, add the kale and garlic and continue for 1 minute.
- 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.
- 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 you hands for a few minutes.