Simmered stuffed oak seed squash with quinoa and kale is an excellent and simple broiled oak seed squash recipe that is ideal for a Thanksgiving side dish recipe or an occasion primary dish recipe. The uplifting news, they're all plant-based recipes, so you don't have to feel remorseful eating them. Presently sit back, unwind, and eat glad.

Regardless of whether you're searching for a comfortable weeknight feast or an occasion recipe to intrigue, our veggie lover stuffed oak seed squash will immediately turn into your go-to recipe. This is one of our preferred squash recipes. The simmered oak seed squash is cooked until it's caramelized, which gives it a beautiful flavor.

At that point, we fill it with nutty quinoa, flavorful vegetables, and toasted pine nuts. At long last, we sprinkle a balsamic decrease over the top for a touch of sweet and tart flavor. Sound great? In the event that your answer is indeed, at that point how about we get cooking.

Our vegetarian stuffed oak seed squash recipe tastes astounding with a tart and marginally sweet balsamic coating (some consider it a decrease or syrup) sprinkled on top.

Also try our recipe Mexican Quinoa Salad with Chili Lime Dressing

ROASTED STUFFED ACORN SQUASH WITH QUINOA AND KALE #vegan #recipes #vegetarian #dinner #plantbased

A sound and simple supper recipe! Veggie lover stuffed oak seed squash is vegetarian, vegan and makes an incredible occasion fundamental or side dish.


  • 2 medium acorn squash cut in half and remove the seeds
  • 4 tbsp vegan butter we prefer Miyoko’s or Earth Balance
  • Salt and pepper to taste


  • 2 tbsp extra-virgin olive oil See Note for alternative
  • 1 cup uncooked quinoa cook according to instructions on the package
  • 1 medium red onion finely chopped
  • 1 red bell pepper finely chopped
  • 4 large kale leaves stems removed and finely chopped
  • 1 tsp ground oregano
  • ½ tsp ground sage
  • 1/2 cup of pine nuts toasted
  • 3 garlic cloves minced
  • Salt and pepper to taste
  • 1 cup balsamic vinegar


  1. Heat the oven to 400°F (204°C)
  2. Place the squash on a baking tray and add one tablespoon of butter to each half of the squash and sprinkle salt and pepper to taste over each squash. Roast for approximately 45 minutes to an hour, or until the squash is nicely caramelized and fork tender.
  3. While the squash is roasting, make the balsamic glaze. Put the vinegar in a sauce pan and bring to a boil. Immediately reduce the heat to a simmer and stir until the vinegar thickens. It’s ready when it clings to the back of a spoon. Approximately 10 minutes.
  4. Remove from heat and set aside.
  5. Prepare the quinoa according to the instructions on the package.
  6. Heat the oil in a large skillet on medium-high heat and sauté the onions and bell pepper until they soften, approximately 7 minutes. Stir frequently. Add the kale, garlic, 1 tsp dried oregano, and ½ tsp dried sage and cook for approximately 3 minutes, or until the kale wilts. Add salt and pepper to taste. Stir frequently. Add the toasted pine nuts and cooked quinoa and stir until completely combined.
  7. Fill the squash with the vegetable and quinoa filling and drizzle the balsamic glaze over the top of each squash.

Read more our recipe : Keto Cauliflower Mac and Cheese

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