• Karri Anne Cameron

Kale, Quinoa & Pomegranate Stuffed Butternut Squash

Makes 8 Servings

Macros: 435 cal, fat 16g, carbs 68g, protein 12g, fibre 10g

Ingredients

2 medium butternut squash

1 seeded pomegranate, about 1 1/4 cups

1 cup uncooked quinoa, any variety

4 cups fresh kale, chopped (spinach also works here)

1 medium orange, juiced and zested

2 cups vegetable stock/broth

1 cup walnuts or pecans, chopped

1 Tbsp olive oil or oil of choice

3 cloves fresh garlic, minced

3 tsp fresh rosemary, chopped (make sure its chopped very finely, not to be overpowering)

1/2 tsp salt or to taste

1/4 tsp allspice

1/4 tsp black pepper

1 tsp garlic powder

Optional: 1/2 cup goat cheese

Directions:

Preheat oven to 420F

Wash squash, cut in half lengthwise, scoop out the seeds. Arrange squash on lined baking sheet and coat the cut sides with oil. Sprinkle with salt, pepper, and 1 tsp of fresh chopped rosemary. Roast in preheated oven for about 40 mins. During this time combine 2 cups of vegetable broth with the zest and juice of 1/2 an orange. (reserve other half for later), plus 1 tsp of both salt and pepper and another tsp of fresh rosemary in a saucepan and bring to a boil. Add in 1 cup quinoa. Reduce heat, cover, and simmer on low for 10 mins. After 10 mins. stir your quinoa and add in your chopped kale. Remove from heat, letting sit for about 5-10 more minutes to absorb the remainder of liquid.

Take squash out of oven and let it cool for 5-10 mins. Scoop out the insides into a bowl, leaving a bit of squash around the edge of skins. Cut up the squash in your bowl a little bit for stuffing-friendly pieces, then add the squash and pomegranate to the pot with your kale and quinoa.

Also, add in your garlic, 1/2 cup walnuts, allspice, the rest of your orange zest and juice, garlic powder, and the final tsp of fresh chopped rosemary.

Mix it all up and taste test. You shouldn't need more salt, but let your taste buds be your guide. Stuff your squashes with your mixture and top with a 1/2 cup of chopped walnuts. Return to the oven for about 20 minutes, then remove and let cool slightly. If you are adding goat cheese, do 10 minutes before finished baking. Top with remaining 1/4 cup of pomegranate and another tsp or rosemary.


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