HOW TO ROAST ACORN SQUASH
Start with placing the whole acorn squash in the oven at 400 F for 5 – 10 minutes. This step will soften the acorn squash just enough to cut it more easily.
Then, wait until the squashes have cooled enough to handle. Then, cut the squash in half.
Using a spoon, remove the seeds and strings in the core of the squash.
Now, lightly drizzle avocado oil and a pinch of salt on the inside of the acorn squash. Place it on a baking sheet with the cut side facing down.
Bake the acorn squash for another 20 minutes.
CAN I EAT THE SKIN OF ACORN SQUASH?
Yes! The skin is completely eatable! Not only is it nutritious, but it’s also delicious after being roasted.
- 2 medium sized acorn squash
- 1/2 cup uncooked quinoa
- 1/2 small yellow onion (chopped)
- 1/4 cup hazelnuts (optional)
- 2 hands ful baby kale or spinach (optional)
- 2 -3 tbsp avocado oil (divided)
- Salt and pepper to taste
- Goat/feta cheese (optional)
- 1/4 cup ground beef or saudsage (optonal)
- 2 tbsp cranberries (optional)
- Preheat the oven to 400 F Degrees.
- Place the whole acorn squash in the oven at 400 F for 5–10 minutes. (Optional: This step will soften the acorn squash just enough to more easily cut through.)
- Once the squashes have cooled enough to handle, cut the squash in half.
- Using a spoon, remove the seeds and strings from the core of the acorn squash.
- Drizzle 1-2 tbs avocado oil and a pinch of salt on the inside of the acorn squash. Place the squash on a sheet pan with the cut side down and bake for another 20 minutes.
- Cook the quinoa per the packaging direction (I like using vegetable stock or broth along with a pinch of salt).
- Gently smash the hazelnuts with the side of a knife or roughly chop them up.
- Toast them in a small saucepan on medium heat for about one minute. Set aside.
- In a frying pan, heat 1 tablespoon of avocado oil over medium heat. Cook the chopped onion for 2-3 minutes or until softened. Add the kale and cranberries and cook for an additional 2-3 minutes or until wilted.
- Add the hazelnuts and cooked quinoa to the onion and kale mix. Season with salt and pepper to taste.
- Remove the acorn squash from the oven and stuff it with the quinoa mixture.
- Top with goat cheese (optional)