Kale, Pine Nut and Mint Stuffed Acorn Squash
- 2 acorn squash, halved, seeds removed
- Balsamic vinegar, for serving
- 0.25 tsp garlic salt
- 0.25 tsp black pepper
- 1 Tbsp fresh mint leaves, cut into ribbons
- 1 tsp sesame seeds, toasted
- 0.25 cup pine nuts
- 4 Ounce feta cheese, crumbled
- 4 cup kale, chopped
- 8 Ounce shiitake or white mushroom, sliced
- 4 Tbsp grapeseed oil
- 1 Tbsp butter (optional)
- 1 cup brown or wild rice, uncooked
- Olive oil, for serving
- Preheat oven to 475F.
- Cook the rice according to package directions. (Optional: add 1 tablespoon of butter to the rice while cooking).
- Place squash cut-side up on a baking sheet. Brush the inside of each squash lightly with grapeseed oil. Season with garlic salt and pepper, to taste. Bake for 30 minutes or until insides are tender.
- In a skillet over medium heat, add 2 tablespoons grapeseed oil. Add mushrooms; saute for 5 minutes. Add kale and a dash of salt to the pan and cook, stirring constantly, until kale is softened and mushrooms are lightly browned.
- In a bowl, mix cooked rice, toasted sesame seeds, pine nuts, mushrooms and kale. Fill the cooked squash halves with the rice mixture. Garnish with mint and feta. Drizzle with balsamic vinegar and olive oil before serving.
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