Kale & Mushroom Stuffed Spaghetti Squash
Kale Quinoa Stuffed Delicata Squash recipe is a nod to the autumn season. Superfoods get stuffed into a steaming hot roasted delicata squash, perfect for adding comfort and nutrition to the coolest fall evenings. We adapted from Green Healthy Cooking.
1 spaghetti squash, cut lengthwise and de-seeded
4 Tbsp olive oil, divided
Salt and pepper
½ cup quinoa
1 bunch kale, washed, de-stalked, and chopped
5 oz mushrooms, washed and chopped
1 small onion, chopped
2 cloves garlic, crushed
2 Tbsp Soom Premium Tahini
Cover squash in 2 Tbsp olive oil and season flesh with salt and pepper. Place squash halves cut side up on a baking dish and roast for 30-35 minutes.
Cook ½ cup quinoa as instructed on the package.
Heat 1-2 Tbsp olive oil in a pan and fry onion and garlic until translucent. Add kale and mushrooms and fry until tender.
Once quinoa is cooked add to kale and mushrooms and season with additional salt and pepper.
Once squash is roasted take out of the oven and fill with kale & mushroom stuffing.
In a small bowl mix together 2 Tbsp tahini and 2 Tbsp olive oil and pour dressing over squash halves.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall