There is no better way to describe "stuffed" than the way you feel after Thanksgiving. I feel like i have pecan pie and dressing and all the other food I ate last weekend coming out my ears I'm so full. In attempts to tone it back a bit this week, I found myself stuffed in a different way. Stuffed acorn squash that is. 

Roasted acorn squash filled with protein packed quinoa, white beans and nutrient dense kale has me feeling a little better about what I'm stuffed with. Check out a similar recipe from last year, for a little more acorn squash goodness.

Kale, Quinoa and White Bean Stuffed Acorn Squash
serves 4

2 acorn squash
3 Tbsp. olive oil
1 medium yellow onion, chopped
2 cloves of garlic, minced
2 cups chopped kale
1, 15 oz can white beans, drained and washed
1 cup cooked quinoa
2 tsp. parsley, finely chopped
Juice of 1 lemon
red pepper flakes
salt and pepper

Preheat your oven to 425 degrees. Cut the squash in half, scoop out the seeds and stringy parts and discard. If your squash has a little tip on it, cut it off to create a flat bottom so the squash can sit up on a plate. Drizzle with a tablespoon of oil and season with salt and pepper. Place the squash face down on roasting pan and roast for 20 minutes or until tender. 

In the meantime, heat the remaining olive oil in a large pan over medium-high heat. Add in the onions and garlic and cook until translucent. Add in the kale and let it cook down. Add the beans and quinoa and combine. Squeeze in the lemon, add in a sprinkle of red pepper flakes or as much as you can handle, and season with salt and pepper. Add the filling to each crevice of the squash, garnish with chopped parsley and serve!

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.