The inspiration for this dish came from one of the best vegetarian meals I’ve ever had. It was at Proof restaurant in Scottsdale where they serve a quinoa and kale stuffed acorn squash that is to die for. Of course I couldn’t stop thinking about it so I had to recreate our own GTK version. It’s simple to make, super healthy and it won’t leave you hungry.
Cut acorn squash in half and remove the inner seeds. Place a small pat of butter and sprinkle with salt and roast for about 35 minutes.
While the squash is cooking sautee up some chopped kale and prepare quinoa. Remove squash from oven and allow it to cool. Now comes the tricky part…spoon out the cooked squash leaving the skin of the squash in tact. You are going to stuff the kale, squash and quinoa mixture back into the shell so try not to tear the shell. Mix squash, quinoa, kale and fontina cheese…because everything is better with cheese!! Season with S&P and and stuff the mixture back into the squash skin. Top with marinara sauce and additional cheese…say it with me, “because everything is better with cheese!” Pop it back in the oven and cook for about 15 minutes until the cheese begins to bubble.
We teamed up with Whole Foods to pair this amazing dish with an equally amazing wine. The Director’s Cut Technicolor by Francis Coppola is a robust, big red. This full-bodied wine is the perfect compliment to our quinoa and kale stuffed acorn squash. Pick up a bottle at your nearest Whole Foods along with all of the ingredients to make this dinner!
Stephanie Heymann Photography
- 2 acorn squash
- 4 small pats of butter
- kosher salt
- 2 C packed flat leaf kale, chopped
- 1 tsp olive oil
- 1 C cooked quinoa
- ½ C grated fontina cheese + ¼ C for topping
- 1 C marinara sauce + more for topping (We like White Linen by Victoria marinara sauce)
- Heat oven to 425 degrees. Slice acorn squash in half from stem to base. Discard inner seeds and stringy pulp. Salt inside of acorn squash and put a pat of butter in each squash. Line roasting pan with parchment paper, line squash flesh side up on roasting pan. Roast for 35 minutes or until the flesh easily pulls off the squash with a fork. Set asode to cool. Turn oven down to 375 degrees
- Heat olive oil in large skillet over medium heat. Add chopped kale and sautee for 3 minutes until kale is somewhat wilted. In a mixing bowl add kale, quinoa and ½ C grated fontina cheese. With a spoon scoop out inner flesh of acorn squash (be careful not to tear the skin of the squash) and add squash to the bowl. Use the back of a fork or even a knife and fork to break up the squash. Mix all ingredients together and season with S&P to taste.
- Fill the shells of the squash (skin) with the acorn squash filling. Top with equal parts marinara sauce and the remaining fontina cheese. Place the squash back on the same parchment lined roasting pan and return to the oven. Cook approximately 15 minutes until cheese is melted and begins to bubble.
