Greek Inspired Stuffed Acorn Squash

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Servings: 4 Prep: 25 min Cook: 15 min Mediterranean Pescetarian Vegan Vegetarian Oven Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

For the acorn squash: parchment paper 2 small acorn squash za'atar, to taste For the quinoa: 1 cup quinoa 2 ¼ cups vegetable broth, or water For the filling: 1 onion 2 carrots 4 cups kale 4 cloves garlic 8 ounces cooked chickpeas, or white beans 1 teaspoon extra virgin olive oil, or 2 teaspoons water 2 teaspoons za'atar For the topping: 4 tablespoons hummus 1 tablespoon water sea salt, to taste ground black pepper, to taste

Instructions

1. For the acorn squash: Preheat oven to 350F and line a baking sheet with parchment paper.

2. Cut acorn squashes in half and remove the seeds and core. Sprinkle squash with za’atar seasoning and place the cut side down on the baking sheet.

3. Place in the oven and bake for 35 minutes, or until the squash is soft to touch.

4. For the quinoa: Place quinoa in a saucepan and add broth. Place over high heat and bring to a boil. Cover and reduce heat to low.

5. Simmer gently for 15 minutes.

6. For the filling: While quinoa is cooking, peel and chop onion and carrots. Chop kale. Peel and crush garlic. Drain chickpeas.

7. Place a frying pan over medium/high heat. Add oil and sauté onions, carrots, za’atar, and garlic until onions and carrots are cooked (roughly 3-5 minutes), stirring often.

8. Add in the kale, chickpeas, and quinoa and stir until kale starts to wilt.

9. Spoon this filling into the center of the cooked acorn squash. Mix the hummus with water and season to taste with salt and pepper.

10. Give everything a good stir to combine and drizzle over the top of the quinoa. Serve immediately.