Description
This super tasty, hearty stuffed squash with ground chicken, quinoa, and kale is so easy to make! It’s perfect for busy weekdays. Or really, any day!
Ingredients
Units
Scale
- 4 acorn squash, halved and seeds removed (you can microwave the squash for 30 seconds or so to make them easier to cut)
- 1 pound ground chicken or turkey
- 2 cups cooked quinoa (I use the organic, ready-to-use frozen packets from Trader Joe’s. You can also make from scratch)
- 1/2 chopped onion
- 1 tablespoon olive oil
- 1/2 cup chopped kale (or spinach)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Drizzle the cut side of the squash with a bit of olive oil and season with salt and pepper, to taste.
- Put the squash cut side down on a sheet pan and bake until the squash is slightly soft to the touch, about 30 minutes.
- While the squash is cooking, heat the oil in a large skillet and sauté the onions (and carrots, if using) over medium-high heat until the vegetables start to soften, about 5-7 minutes.
- Then add the ground meat and sauté until cooked through and slightly browned.
- Remove the pan from the heat and mix in the chopped kale and quinoa. Mix until blended and adjust the seasoning.
- When the squash is done and cool enough to handle, add the meat mixture. Serve while warm.
Notes
- Make it Even Easier: To make it even simpler for myself, I often use the pre-cut onions and carrots from Trader Joe’s or Whole Foods.
- Make-Ahead and Store: You can make both the squash and the filling ahead of time. Store in the refrigerator in airtight containers. When ready to eat, just stuff the squash and heat to the desired temperature. You can also store any leftovers in an air-tight container in the refrigerator for a day or two.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Bake
- Cuisine: American