STUFFED ACORN SQUASH WITH QUINOA AND KALE

Ingredients

2 medium acorn squash – cut in half and remove the seeds

4 tablespoons butter

Salt and pepper

2 tablespoons olive oil

1 cup of quinoa – cook according to instructions on the package

1 medium red onion – chopped

1 red bell pepper – chopped

4 large kale leaves – stems removed and chopped

½ cup of pine nuts

2 cloves of garlic – minced

2 teaspoons of sea salt

Pepper to taste

Instructions

1. Heat the oven to 375°

2. Put one tablespoon of butter in each half of the squash. Salt and pepper to taste and then wrap in a square of aluminum foil. Bake for one hour or until the squash gives when pinched.

3. Prepare the quinoa.

4. Heat the oil in a large skillet on medium-high heat and sauté the onions until they are caramelized. Add the bell pepper and the kale and cook until the pepper is easy to pierce with a fork. Add the pine nuts and garlic and cook until the pine nuts begin to turn golden brown. Add the sea salt and pepper to taste. Stir well.

5. Put the quinoa in the skillet and combine with the vegetables.

6. Remove the foil from the squash and fill with the vegetable and quinoa filling.