Kale, Pine Nut and Mint Stuffed Acorn Squash

| Sarah Mason
Prep Time:
Total Time:
Kale, Pine Nut and Mint Stuffed Acorn Squash

Ingredients

  • 2 acorn squash, halved, seeds removed
  • 1 cup brown or wild rice, uncooked
  • 1 tbsp butter (optional)
  • 4 tbsp grapeseed oil
  • 8 oz shiitake or white mushroom, sliced
  • 4 cup kale, chopped
  • 4 oz feta cheese, crumbled
  • 1/4 cup pine nuts
  • 1 tsp sesame seeds, toasted
  • 1 tbsp fresh mint leaves, cut into ribbons
  • 1/4 tsp black pepper
  • 1/4 tsp garlic salt
  • Balsamic vinegar, for serving
  • Olive oil, for serving

Directions

  1. Preheat oven to 475F.
  2. Cook the rice according to package directions. (Optional: add 1 tablespoon of butter to the rice while cooking).
  3. 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.
  4. 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.
  5. 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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