Superfood Stuffed Squash

After a wet summer followed by a bizarrely hot September, the Fall season is finally here in all it's cozy-knits-and-pumpkin-spiced glory. Colourful leaves adorn the trees as the crispy fallen ones crunch underneath our feet. Autumnal produce is abundant at the markets, with overflowing baskets of pumpkins, a variety of squash (both edible and decorative) and the most lovely cornucopia of root vegetables.

Acorn squash has always been one of my favourite gourds. It's nice and sweet, and it comes in the perfect size to use as a vessel for stuffing. Though I am a fan of many grains, it's the super-seed quinoa that is often the star in my stuffed veggies. (Like THESE mind-blowingly delicious stuffed sweet potatoes or THESE ridiculously tasty mushrooms.) Quinoa is a wonderful little superfood that is quick-cooking, easy to season, and full of vegan protein and fibre. Add some baby kale and you've got two superfoods stuffed inside of another - making this a dish that tastes as good as it makes you feel.

This vegan meal is nice and filling without being heavy, and it's spiced just right to make the house smell like an autumnal wonderland. As always, I'll keep the blah-blah short and get straight to the good stuff - here is my super easy superfood recipe!

Superfood Stuffed Squash
with roasted garlic quinoa, baby kale, & spinach

Serves: 2
Prep time: 15 minutes
Cook time: 1 hour


1 large acorn squash
2 tbsp honey or maple syrup
1/4 tsp liquid smoke
1 small onion, thinly sliced
8 cloves garlic, peeled
1 tbsp olive oil
1 cup quinoa
1/2 cup baby kale
1/2 cup baby spinach


Combine baby kale and spinach and set aside.

Line large baking sheet with parchment paper.
Cut acorn squash in half, lengthwise, and scoop out the seeds.
Drizzle evenly with honey and liquid smoke.
Fill the cavity of the squash with chopped onion and whole garlic cloves.
Drizzle with oil.
Turn filled squash upside down onto baking sheet.
Bake at 400F for 1 hour.

While squash is baking, prepare quinoa on stovetop by combining 2 cups water with 1 cup quinoa. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Set aside.

Once squash is done cooking, carefully invert. Place empty squash halves onto serving plates.
Combine roasted onion mixture with quinoa & half of greens mixture.
Divide mixture evenly and place it back into the squash cavity.

Serve garnished with remaining greens, with freshly ground pepper, to taste.