Saturday, November 12, 2011

Acorn Squash stuffed with quinoa and kale

This recipe is the start-ish of a detox. It's a little stop and go but we officially started today. I cut the acorn squash in half and rubbed it with olive oil an salt, roasted it for 30 plus minutes. While it was roasted I started caramelizing one large shallot, boiling a bunch of kale and cooked the quinoa in coconut milk. When the kale and quinoa was cooked I mixed them together, stuffed the squash and sprinkled the shallots over the whole thing.

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