Kale Quinoa Stuffed Delicata Squash
This Stuffed Delicata Squash recipe is vegetarian and full of nutrition. Roasted delicata squash stuffed with quinoa, kale and mushrooms and drizzeled with tahini and olive oil. A feast for fall!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
- 2 delicata squashes
- 1/2 cup quinoa
- 1 bunch kale
- 5 oz mushrooms (140 g)
- 1 small onion
- 2 cloves garlic
- 2 Tbsp tahini
- 2 Tbsp olive oil
Preheat oven to 425F (220C).
Wash, dry, cut lengthwise in half and deseed squashes.
Cover squashes in olive oil with your hands and season flesh with salt and pepper.
Place squash halves on a baking dish with the cut side up and roast for 30-35 minutes.
In the meantime, cook quinoa as instructed on package.
While quinoa is simmering, peel and chop onion and peel and crush garlic.
Wash and destalk kale and chop, wash and chop mushrooms.
Heat a little olive oil in a pan over medium heat and once hot fry onion and garlic until translucent, then add kale and mushrooms and fry until tender.
Once quinoa is cooked add to Kale and season with salt and pepper.
Once squash is roasted take out of the oven and fill with kale quinoa stuffing.
In a small bowl mix together tahini and olive oil and pour dressing over squash halves.
Calories: 298kcal | Carbohydrates: 41g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 1259mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6345IU | Vitamin C: 70.5mg | Calcium: 142mg | Iron: 3.3mg