Ingredients

• 2 acorn squash, cut in half, seeds removed Ingredients
• 1 tbsp coconut oil Ingredients
• 1/2 red onion finely chopped Ingredients
• 1 cup dino kale chopped Ingredients
• 1.5 cups cooked quinoa Ingredients
• Handful fresh parsley chopped Ingredients
• 1 tbsp currants Ingredients
• 1/4 cup pecans Ingredients
• 1/2 tsp ground cinnamon Ingredients
• 1/4 tsp ground allspice Ingredients
• 1 tbsp extra virgin olive oil Ingredients
• Sea salt and pepper to taste Ingredients

Instructions

1. Preheat oven to 400F degrees. Cut the squash in half and scoop out the seeds. Place on greased or parchment lined baking sheet FLESH SIDE DOWN. Bake for 45-50 minutes or until the squash is fork tender.
2. Meanwhile, melt coconut oil on a pan and sautee onions until tender. Add kale and cook for only 1-2 minutes. Remove from heat.
3. In a large bowl, combine the cooked quinoa, sauteed onions and kale, fresh parsley, currants, pecans and spices. Drizzle with olive oil and season with salt and pepper as you like.
4. Once squash is ready, remove from the oven and scoop warm quinoa stuffing into each half. You may have a little leftover, so have a spoon ready to enjoy it!
5. Serve immediately while it's still warm.