Cranberry Quinoa Stuffed Delicata Squash
Roasted delicata squash halves filled with fluffy quinoa, tart cranberries, toasted pecans and warm cinnamon. A colorful, fiber-rich dinner that feels like a celebration.
Preparation
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Halve the delicata squash lengthwise, scoop out the seeds, and brush the flesh with a little olive oil.
3
Place the squash cut-side down on the baking sheet and roast until fork-tender.
4
Meanwhile, cook the quinoa in the vegetable broth according to the package directions.
5
Heat the remaining olive oil in a skillet and sauté the shallot until soft, then stir in the kale until wilted.
6
Fold the cooked quinoa, cranberries, pecans, cinnamon and maple syrup into the kale mixture, and season with salt and pepper.
7
Flip the roasted squash halves cut-side up and fill generously with the quinoa mixture.
8
Top with crumbled feta and return to the oven for a few minutes to warm through before serving.
Nutrational Values per serving
111
kcal
3g
protein
15g
carbs
5g
fat