Kaled It Stuffed Acorn Squash

Prep Time 7 minutes
Cook Time 33 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 2


  • 1 acorn squash
  • 1/2 onion diced
  • 1 garlic clove minced
  • 2 cup kale
  • 5 oz mushrooms
  • 1/3 cup veggie broth
  • 1 cup cooked quinoa
  • 2 tbsp nutritional yeast optional
  • 1 tbsp bread crumbs or chickpea crumbs
  • salt and pepper season to taste


  • Preheat oven to 450 degrees.
  • Carefully cut squash in half and sprinkle the flesh side with a little salt and pepper. Turn squash over (flesh side down) and bake for about 30 minutes.
  • While your squash is baking, line a large pan with a little water.
  • Saute onion, mushrooms, and garlic until tender.
  • Stir in kale, veggie broth, and cooked quinoa. Simmer for 5 minutes.
  • Divide quinoa filling among acorn squash. Top with nutritional yeast and breadcrumbs.
  • Place squash back into the oven and broil for around 3 minutes.


Plan Ahead – Prepare quinoa and chop veggies the night before.
Extra Calories – Serve with a side salad.
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