Acorn squash, Quinoa, Pistachios

Acorn squash, Quinoa, Pistachios

Yield

2 servings

Ingredients

1 acorn squash, cut in half 
2 tablespoons olive oil + olive oil spray 
2 Portabella mushroom caps, finely chopped 
3/4 cup onion, diced 
2 cloves garlic, minced 
1 1/2 cup kale, chopped
3/4 cup roasted & salted pistachios  
1/4 cup vegan parmesan (or 2 tablespoons nutritional yeast) Salt & pepper to taste 
*optional thyme, rosemary or sage for seasoning and garnish

Instructions

1. Preheat oven to 375ºF
2. Spray acorn squash halves with olive oil, season with salt & pepper and bake cut side down for 20-25 minutes.
3. In a skillet over med high heat, sauté onions, garlic and mushrooms for 5 minutes. Add kale and cook for an additional 3 minutes. Season with salt & pepper to taste.
4. Spoon mushroom mixture into acorn squash. Sprinkle pistachios and parmesan on top.

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