Salad Stuffed Acorn Squash

Last night I decided to create a simple, yet very nutritious dish. I roasted an acorn squash and stuffed it with a light, refreshing salad. 

Salad Ingredients

  • Shredded Kale
  • Shredded Carrots
  • Red Quinoa
  • Scallions
  • Fennel
  • lemon
  • Dill
  • Olive Oil


I heated the oven to 375, cut the acorn in half and placed it face down on a baking sheet for about 40 minutes.  

While the acorn was roasting, I began to create the salad using leftover quinoa. I kept the quinoa chilled since it played nicely into the balance of a crisp, cool salad to a warm, comforting squash. 

*Sriracha on the side for the bf and nutritional yeast for me.