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Take advantage of the shape of the acorn squash to serve this dish complete with quinoa, mushrooms and pistachios.
Acorn Squash, Quinoa and Pistachio Recipe.
Servings: 2
Ingredients.
- 1 acorn squash, cut in half.
- 2 tablespoons olive oil + olive oil spray.
- 2 Portabella mushrooms, finely chopped.
- 3/4 cup chopped onion.
- 2 cloves of garlic, minced.
- 1 1/2 cups kale, chopped.
- 3/4 cup toasted and salted pistachios.
- 1/4 cup vegan parmesan (or 2 tablespoons nutritional yeast).
- Salt and pepper to taste.
- *Optional thyme, rosemary or sage to season and decorate.
How To Make Acorn Squash, Quinoa and Pistachio Recipe?
1. Preheat the oven to 190ºC.
2. Drizzle the acorn squash halves with olive oil, season with salt and pepper, and bake cut side down for 20-25 minutes.
3. In a skillet over medium-high heat, sauté the onions, garlic and mushrooms for 5 minutes. Add the kale and cook for 3 more minutes. Season with salt and pepper to taste.
4. Place the mushroom mixture into the acorn squash. Sprinkle the pistachios and parmesan on top.
Bottom Line.
Acorn Squash, Quinoa, and Pistachio recipe is a delicious and nutritious dish that combines the earthy flavors of squash with the nuttiness of quinoa and the crunch of pistachios. It is easy to prepare and can be enjoyed as a side dish or a main course. With its blend of flavors and textures, this recipe is sure to become a favorite in your household.
