Acorn squash signals fall. Add some kale and here is a good dinner.
serves 4
preheat oven 400F (205C)
acorn squash
2 acorn squashes
3 Tbs. (45 ml) olive oil
cinnamon
2 Tbs. (30 ml) uncooked bulgur wheat or quinoa (gluten free)
4 Tbs. (60 ml) organic lemon juice
black pepper
2 cup (480 ml) organic kale, thinly sliced and stemmed
1/4 cup (60 ml) chopped onion
1/2 cup (120 ml) tahini
1 minced garlic clove
1. Slice the squashes in half and scoop out the seeds.
2. Brush the insides with some olive oil.
3. Place the squash cut-side down on a baking sheet. Cook 45 minutes or until tender.
4. Cook the bulgur wheat or quinoa as directed.
5. Whisk 1/4 cup (60 ml) lemon juice, pepper, and olive oil in a bowl.
6. Add kale, bulgur or quinoa, onion.
7. Combine the tahini, remaining lemon juice, and garlic in a small bowl.
8. Spread tahini mixture inside the cooked squash.
9. Add some kale mixture inside of each squash.
