Stuffed Acorn Squash with Orzo and Kale
A delicious vegetarian fall recipe of stuffed acorn squash with orzo, kale, almonds and goat cheese.
Ingredients
- 4 small acorn squash
- 1/2 of a yellow onion
- 3 cloves garlic
- 4 cups kale raw, de-stemmed
- 12 oz orzo dry
- 2 tsp salt divided
- 2 Tbsp avocado oil divided
- 1/8 tsp black pepper
- 1/8 cup vegetable broth
- 2 Tbsp white wine
- 6 oz goat cheese crumbled
- 1/2 cup almonds slivered
Instructions
- Preheat oven to 400 degrees F.
- Cut a small slit in each acorn squash and microwave for 3-5 minutes.
- Once cooled, cut the squash in half lengthwise.
- Spray squash with avocado oil and place cut-side down on parchment paper; bake for 35-40 minutes, until squash can be pierced easily.
- Meanwhile, heat a large pot of water to boil for orzo. When the water is boiled, add the orzo and cook to package instructions; drain.
- Heat a large pan with avocado oil on medium-high heat. Add diced yellow onion, minced garlic, and salt; sweat the onion and garlic for 5 minutes.
- Add chopped kale; cook down for 7-8 minutes.
- Add cooked orzo to onion and kale mix. If dry, add the white wine to the pan and cook off the wine. Then add the vegetable broth and mix well. Add almonds, goat cheese, and salt and pepper to taste. Keep some goat cheese to sprinkle on top.
- Once squash are cooked, spoon in orzo mixture to each squash cavity. Sprinkle additional goat cheese on top.
- Bake again for 7-10 minutes.