Saturday, September 13, 2014

Bacon, Quinoa and Kale Stuffed Acorn Squash

Ingredients
  • 1 large butternut squash 
  • 1-2 teaspoons olive oil
  • salt and pepper
  • 12oz of thick cut bacon, cut into small pieces
  • 2-3 cups loosely packed kale, chopped small
  • 2 cups cooked red quinoa
  • 1/4 tsp ground nutmeg
  • 1/2 pound extra sharp white cheddar cheese, shredded
  • 1-2 teaspoons dried thyme
  • thinly sliced green onions (1-2) to garnish
Instructions
  1. Preheat oven to 425 degrees. Cut squash lengthwise and remove seeds. Brush with olive oil and sprinkle with salt and pepper to taste. Roast for 40 minutes to an hour or until the flesh is tender. 
  2. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain. Reserve 1 tablespoon of the bacon grease and saute kale in bacon grease over medium heat until wilted.
  3. When squash is cooked through, remove from oven and reduce oven temperature to 375 degrees. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges. Place flesh of squash in a large bowl and mash up with a fork. Add cooked quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.