Ready in 60 minutes
Makes 4 serving (serving 1/2 squash)
Notes from Coach Andrea:
Take advantage of winter squash with this satisfying, hearty and nutrient-packed stuffed acorn squash. Substitute any ground protein for the beef (including vegetarian options like tempeh or seitan), and add additional spices that suit your taste buds.
2 acorn squash, halved and seeds removed
8 oz of either 85% lean ground beef, ground turkey, ground chicken, tempeh - or - seitan
4 cups chopped kale
1/2 cup dry quinoa, prepared per package directions
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper
Heat oven to 400 degrees F.
After the acorn squash are cut in half and seeds removed, sprinkle the insides with salt and pepper. Place cut side down on a baking sheet or pan sprayed with cooking spray. Add a few tablespoons of water to the bottom of the pan and cover with foil.
Cook squash in the oven for 30-45 minutes or until easily pierced with a fork or tip of a knife.
While squash is roasting, cook your protein of choice in a large skillet. Once browned, add chopped kale and prepared quinoa. Season with onion powder, garlic powder, salt and pepper. Add a few tablespoons of water, cover and steam until kale is wilted and protein is fully cooked (about 5 minutes).
Remove squash from the oven and carefully turn over with tongs so the cut side is facing up. Divide protein, quinoa and kale mixture evenly between the squash halves. Serve and enjoy!
Nutrition per serving:
Protein: 22 grams
Carbohydrate: 64 grams
Fat: 10 grams