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Stuffed acorn squash

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Recipe by Émilie Murmure

The perfect meal to impress your friends and family, a cozy dish to bring everyone together.

Yields 4 portions

Ingredients

  • 2 acorn squash
  • 1 yellow onion
  • 1 garlic clove
  • ½ cup of White Royal Quinoa
  • ½ cup of hazelnut
  • 1 tsp of za’atar (a mix of thyme, oregano, sesame, sumac and salt)
  • 1 tsp of cumin
  • ½ cup of minced kale
  • a drizzle of olive oil

Tahini sauce

  • ¼ cup of tahini
  • 1 tsp of lemon juice
  • 1 finely grated garlic clove

Instructions

 

  1. Preheat the oven at 350°F.
  2. Cut your acorn squashes in half lengthwise. Take out the seeds, delicately scoop away a little bit of the pulp (set aside for the next step) and bake in the oven for 20 minutes.
  3. During that time, cook your quinoa according to your package instruction.
  4. Prepare your tahini sauce by combining and mixing all of your ingredients. Adjust the seasoning to taste.
  5. Chop your hazelnuts in a chunky manner, mince the onion and garlic.
  6. In a pot, heat a drizzle of oil and add the onion, garlic, and spices. Cook about 5 min, until golden, and add the acorn squash pulp, the hazelnuts, and the minced kale. Cook another 2 to 3 minutes.
  7. Set aside. Add the quinoa to your mix, and immediately stuff your acorn squashes.
  8. Enjoy with the tahini sauce or add broiled vegan cheese on top.
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