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Acorn Squash, Loaded


50 minutes

2 servings


I love the crispy kale and the white beans for this recipe. Inspired by Whole Living Magazine's Action Plan, this recipe is for 2 people, but can easily be doubled for more.

Acorn Squash, Loaded


  • 1 tablespoon(s) extra virgin olive oil, more for drizzling

  • 1 acorn squash

  • 1/2 cup(s) uncooked quinoa, rinsed

  • 1 tablespoon(s) coconut oil

  • 1/4 any color onion, chopped

  • 2 garlic cloves, minced

  • 1 cup(s) Lacinato or dinosaur kale, cleaned and de-stemmed

  • 1/2 can white beans (cannellini or navy)

  • 1 teaspoon(s) fresh (chopped) or dried sage

  • 1 teaspoon(s) fresh (chopped) or dried thyme

  • 1 tablespoon(s) hazelnuts, chopped

  • 1 teaspoon(s) fresh lemon juice


1. Preheat oven 400 degrees. Cut the acorn squash in half lengthwise. Scoop out the seeds and rinse the flesh. Pour olive oil on it and bake, flesh side down in a glass or ceramic baking dish for 30 minutes. When done, flip over to skin side.

2. In a small colander, rinse the quinoa under running water. Heat 1 cup of water to a boil and add the quinoa. Cover and lower temperature to low. Cook for 15-20 minutes, without stirring. You can tell if it ready when all the liquid is absorbed. Set aside. This recipe makes a lot of quinoa that you can use for another dish. Keeps well frozen, too.

3. In a large sauté pan on medium heat, cook the onions for 6 minutes, then add the garlic for another 2 minutes. Add the kale, quinoa, white beans, sage and thyme and cook for another 5 minutes.

4. Add the mixture evenly amongst the squash halves and bake for another 20 minutes.

5. Top with crushed hazelnuts, drizzle with olive oil and lemon juice. Serve. Enjoy!

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