Bacon kale quinoa stuffed acorn squash

Ingredients

• 2–3 acorn squash
• 1 cup quinoa (uncooked)
• 6–8 slices bacon, diced
• 1 bunch kale, stems removed and leaves cut into ribbons
• 1 onion, diced
• Butter, for cooking and stuffing
• Salt and pepper, to taste
• Optional: yogurt sauce for serving

Utensils

• Baking sheet lined with foil
• Knife and spoon (for scooping squash)
• Saucepan (for quinoa)
• Skillet (for bacon, onion, and kale)
• Mixing bowl
• Fork (for testing squash doneness)

Information

• Cost: $$
• Prep & cook time: ~1 hour 15 minutes
• Yield: 4 servings (≈350 g each)

Preparation Method

1. Cook quinoa according to package instructions.
2. Preheat oven to 350°F (175°C). Line a baking sheet with foil.
3. Slice the tops off acorn squash (and a thin slice off the bottoms so they stand upright). Scoop out and discard seeds. Place hollow squash on the baking sheet.
4. Dice onion and bacon. Heat a little butter in a skillet, add onion and bacon, and cook until bacon is browned and onion turns translucent. Add kale and cook until wilted.
5. In a mixing bowl, combine quinoa, bacon, onion, and kale. Stir to fully incorporate.
6. Add a dab of butter inside each squash cavity. Stuff with filling and place a small pat of butter on top of each.
7. Bake for about 45 minutes, until squash flesh is tender and easily pierced with a fork.
8. Serve warm, optionally with yogurt sauce.