Stuffed Acorn Squash with Hazelnuts, Quinoa, and Kale
Recipe type: Vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: makes 4 big servings
For the squash:
  • 2 large acorn squash
  • 1 TBSP olive oil
  • salt and pepper
For the filling:
  • 1 TBSP olive oil
  • ½ small yellow onion, diced
  • ¾ cup quinoa
  • 1½ cups water (or low sodium vegetable broth)
  • ¼ tsp. kosher salt
  • ⅛th tsp. black pepper, to taste
  • 3 cups loosely packed chopped kale leaves (or chard, or beet greens)
  • ¾ cup roasted and skinned hazelnuts, roughly chopped*
  • ¼-1/2 cup dried cranberries, to taste
For the squash:
  1. Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle. Scoop out the seeds. Place the squash cut-side up on a rimmed baking sheet (line with foil or parchment for easier clean-up) and drizzle with olive oil. Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.
For the filling:
  1. While the squash is roasting, prepare the filling. In a large skillet, heat 1 TBSP olive oil. Add the onion, and cook for about five minutes, or until softened and translucent. Add the kale (or chard, or beet greens) and let cook for another minute or two, or until slightly wilted.
  2. Add the quinoa, salt and pepper, and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Taste, and adjust seasoning with more salt and pepper if necessary.
  3. When the squash have finished roasting, stir the hazelnuts and cranberries into the filling and spoon into the center of each squash. (If you have any extra filling, it can be stored in a small container and is great as is, or over a salad.)
  4. Return the squash to the oven for another 5-10 minutes. Serve hot.
*How to roast and skin hazelnuts here: OVEN METHOD // BLANCHING METHOD

Recipe adapted from this STUFFED BUTTERNUT SQUASH RECIPE from Well Plated.
Recipe by Will Cook For Friends at