Acorn Squash Boats with Quinoa, Mushrooms, and Kale

In Dinner, Lunch by BreeLeave a Comment


Ingredients: (approximately 2 servings)
Prep time: 20 minutes
Cook time: 1 hour
– 1 package organic, low-sodium vegetable broth
– 1 Tbsp olive oil
– 1 cup dry quinoa
– 1 acorn squash
– sliced in half from the top and seeds scraped out
– 1 large carrot, diced
– 1/2 onion, chopped
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 clove garlic, minced
– 1 small bunch of kale, sliced and chopped finely
– 1 package mushrooms, washed and chopped
– optional seasonings: curry powder, chili powder, dried basil, turmeric, cayenne pepper


Preheat oven to 350 degrees F. Prepare/wash all vegetables; chop and dice into small pieces. To slice the acorn squash, you will need to use a lot of force! Start just to the left or right of the stem and use both hands on the knife to carefully push it down and through. Eventually the squash will surrender and completely crack open. Scrape out the seeds until the inside is clean. Place the squash flesh DOWN in a pyrex pan with 1/2 inch thick water. Once oven is preheated, bake for 1 hour in the middle rack. Checking periodically using a fork to see how soft it is. Find a large pot and add 2 cups of vegetable broth. Turn on high heat and add 1 cup dried quinoa. As soon as water begins to boil, turn heat all the way down to simmer and cover with a lid. Cook for about 20 minutes or until all the liquid is soaked up. Stirring occasionally.

While squash is baking and quinoa is cooking – In a medium sized pan heat olive oil on low- medium heat and add garlic and onion. Continue to cook for 2-3 minutes until onion begins to become translucent. Add carrots, mushrooms, zucchini, and bell pepper. Leave kale to the side to add towards the end. Add up to 1/4 cup water to prevent from burning. Increase heat to medium. Cook for about 10-15 minutes. Lastly, add the chopped kale, stir in with other ingredients, and turn off heat. Combine cooked quinoa with vegetables into a bowl and wait for squash to be finished. Scoop quinoa and vegetables into acorn squash bowl and allow to cool.

The human behind the food

All recipes have been prepared by Devin Bowes, owner of Nutrication Wellness.