Quinoa Stuffed Acorn Squash
1 lb Simply Seasoned Protein Starters
3 medium acorn squash, halved lengthwise
1 tablespoon olive oil
1 cup cooked quinoa
1 large yellow onion, diced
1 tablespoon tomato paste
¼ cup walnuts
½ teaspoon dried parsley
½ teaspoon dried thyme
1 cup chopped kale, stems removed
¾ cup shredded parmesan cheese
¼ cup pomegranate seeds
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment paper.
Use a spoon to remove the seeds from the inside of the squash.
Brush the cut size of the squash with olive oil and sprinkle with salt and pepper.
Lay the squash cut side down on the baking sheet.
Roast the squash for 40-45 minutes, until tender.
Spray a large skillet with non-stick spray, then add the protein starter and onion.
Cook over medium-high heat, breaking the protein starter apart with spatula and stirring frequently, for 8 minutes.
Add tomato paste, walnuts, parsley, and thyme to the protein mixture and continue to cook over medium heat for 6 minutes or until the protein starter is browned.
Remove from heat and stir in the quinoa, kale, and ½ cup of parmesan cheese.
Scoop ¾ cup of the protein mixture into each of the squash halves and sprinkle with remaining Parmesan cheese.
Bake for an additional 5 minutes until the cheese is melted, then remove from the oven.
Top with pomegranate seeds and serve.
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