I am basking in the glory that comes with a real oven and a real stove top. Not to mention a pretty well stocked kitchen that my flatmates and I have put together. So while lots of baked goods have been happening (living with another foodie is super dangerous), I am making sure to get my fill of greens and veggies (I promise…) And this bad boy of a vegetarian meal – well eat your heart out.
Recipe adapted from Camille Styles (basically because I didn’t have all her suggested ingredients on hand)
1 small acorn squash, cut in half, scoop out the seeds and stringy center
1-2 tablespoons olive oil (plus more for drizzling)
1/4 cup finely chopped onion
1 clove of garlic, minced
1 teaspoon ground cumin (I would reduce the amount next time, the cumin taste was a tad overpowering)
1/2 teaspoon ground cinnamon
1/2 cup chopped uncooked spinach
splash of balsamic vinegar
1 cup cooked quinoa
drizzle of honey
a bit of shredded gouda for garnish
parsley for garnish
a few pinches of red pepper flakes
Preheat oven to 425 degrees. Drizzle acorn squash halves with olive oil, salt & pepper. Place cut side down and roast for approximately 25 min. Flip them over, cook cut side up for approximately 10-20 more minutes or until the flesh is tender (test it with a fork), and the outer edges are golden brown. I turned on my broiler during the last couple of minutes to get a nice golden edge.
Meanwhile, in a large skillet, heat a few tablespoons of olive oil. Add the chopped onion, a bit of salt and pepper, and cook for a few minutes until it starts to become translucent. Add garlic, cumin & cinnamon and cook, stirring, until it’s fragrant but not burning. Mix in kale and cook for a few minutes until it wilts down. Turn off the heat, add a splash of balsamic vinegar, the cooked quinoa, and a good drizzle of honey and toss. Next, mix in g the pinch of red pepper flakes. Taste and adjust seasonings.
Scoop filling into the cooked acorn squashes, and top with gouda and parsley (or other toppings)