Ingredients
Scale
- 1 acorn squash
- 1 tablespoon olive oil
- 4 cups kale, stems removed and chopped
- 1 1/2 tablespoons balsamic vinegar
- 1/2 cup quinoa, cooked
- 1/4 cup dried cranberries
- 1/4 cup almonds, chopped
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Slice acorn squash in half, lengthwise. Scoop out the seeds. Place squash on a baking sheet coated with cooking spray, flesh side down. Roast squash until for tender, about 30-50 minutes. (Exact roasting time will depend on the size and variety of your squash.
- In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted. Add the balsamic vinegar and let cook for an additional 2 minutes.
- Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through.
- Full acorn squash with kale, quinoa, and kale mixture and serve.
Notes
*for an extra kick of balsamic, add balsamic roasted almonds