Roasted Stuffed Honeynut Squash
Author: 
Recipe type: entree
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 honeynut squashes
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 packed cups kale, shredded
  • 2 cups cooked quinoa (see recipe below)
  • 1½ cups cooked (or one 15-ounce can, rinsed and drained) chickpeas
  • ¼ cup raisins
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. Slice the squash in half lengthwise. Use a spoon to scoop out the seeds. Place the squash on the baking sheet (sliced side up) and brush with 1 tablespoon olive oil.
  3. Bake for 35-45 minutes, until the squash is tender when poked with a fork.
  4. While the squash bakes, prepare the stuffing. Heat 1 tablespoon of olive oil at medium-high in a large pan. Add the onion and garlic and saute for 5-7 minutes, until the onions are translucent. Turn the heat down to medium and add the kale, sautéing until the kale wilts (2-3 minutes). Add the quinoa, chickpeas and raisins and stir until everything is warm. Season with salt and pepper.
  5. To serve, spoon as much of the stuffing that will fit into the hollow part of the squash as you can, and serve the remainder on the side.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/09/12/roasted-stuffed-honeynut-squash-vegan-gluten-free/