main dish
M A P L E TA H I N I K A L E
S T U F F E D S QUA S H
ser ving size
4 S E RV ING S
1 . Preheat oven to 400ºF.
2. Slice 3 acorn squash in half and remove the seeds with a spoon,
then coat the flesh with olive oil. Place squash halves cut side down
3 ME D I U M A CO R N SQ UASH
2 C R I SP A P P LES , DICED
1 C UP U N COOK E D Q U INOA ,
R I N S E D , D RA I N ED
5– 6 C U P S C H O P P ED L A C INATO/ DINO KA L E
on a baking sheet and roast for about 35–40 minutes or until tender.
3 . In a pot, combine uncooked quinoa with 2 cups of water. Bring to a
boil, then cover and simmer for 12 minutes.
4 . In a large bowl combine kale with the juice of 1 lemon. Massage the
kale with your hands to soften the texture for about 3 minutes.
2 C U P S WAT E R
5 . For the dressing, in a small bowl combine the juice of 1 lemon, 1
2 C U P S WA LN UTS
2 LE MON S
2 T BS P OLI V E OI L
3 T BSP TA H I N I
2 – 3 TS P P U R E M APL E SYRU P
½ TS P LE MON ZEST
tablespoon olive oil, tahini, maple syrup, and lemon zest. Whisk with
a fork, adding salt & pepper to taste.
6 . Add the dressing and quinoa to the kale, stirring thoroughly. Add
the apples and walnuts to the mixture.
7. Once the squash is finished cooking, stuff each with the kal
mixture and serve!
SA LT + P E P P E R
48