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–+ servings
Acorn Squash with Gluten Free Moroccan Stuffing

Acorn Squash with Gluten Free Moroccan Stuffing

This vibrant seasonal stuffed squash combines sweet and savory ingredients for a beautiful side or hearty vegetarian main course.
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Course: Side Dish
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 4

Equipment

  • 1 sharp knife
  • 1 Cutting board
  • 1 Mixing Bowl
  • 1 Baking Dish

Ingredients

  • 2 acorn squash, quartered and seeds removed
  • 1 bunch Lacinato kale, stems removed and chopped
  • 1/2 tsp Moroccan seasoning
  • 1 tsp kosher salt
  • 1/4 tsp cumin
  • 1 tsp cocoa powder
  • 1/2 cup walnuts, chopped
  • 1 1/2 cups Brussels sprouts, thinly sliced
  • 1/4 cup leeks, white and light green portion only, cleaned and thinly sliced
  • 1 orange, zested and juiced
  • 1 apple, cored and diced
  • 1/2 cup D'vash Orangics dates, seeded and finely chopped
  • 1 1/2 cups quinoa, cooked
  • 2 tbsp olive oil
  • 1/2 cup pomegranate seeds

Instructions

  • Preheat the oven to 350 degrees.
  • Place the acorn squash quarters into a baking dish. Drizzle with olive oil and season with 1/2 tsp of salt.
  • Allow the squash to bake for 30-35 minutes, or until just fork tender.
  • Add all of the remaining ingredients to a bowl except for the pomegranate seeds. Mix to combine. Divide the filling among the squash quarters.
  • Bake the stuffed squash for an additional 15 minutes.
  • Garnish with pomegranate seeds. Enjoy!

Video

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