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  • Liz Hoobchaak

Stuffed Acorn Squash with Mushrooms, Kale and Quinoa

This meatless stuffed acorn squash is packed with flavorful veggies and herbs and topped with a sweet and tangy paprika sauce. The mushrooms mimic the traditional sausage to make this a healthier dish that is vegetarian, vegan and Whole 30 compliant.

Quinoa is typically listed as a grain, however, it is a pseudo-grain as it is technically a seed. It is gluten-free and high in protein, amino acids and fiber which makes it a great addition to a healthy diet. I do consume it sparingly though, as it does digest slower and may be too advanced of a food for someone with IBD.


2 acorn squash

1/2 onion

3 cloves garlic

2 pints of baby portabella mushrooms

1 bunch of kale

1 cup of quinoa, cooked

3 sprigs of fresh rosemary

3 sprigs of fresh thyme

1 tbsp salt

Pepper to taste

3 tbsp olive oil


2 tbsp avocado mayo

3 tbsp olive oil

1 tbsp lemon juice

1 tsp honey or maple syrup

1/2 tsp paprika

1/2 tsp salt

Pepper to taste


  1. Preheat oven to 425F°.

  2. Cut squash in half, remove seeds and place on baking tray cut side up. Drizzle with olive and sprinkle with salt. Roast in oven for 35-40 minutes until golden brown.

  3. Cook I cup of quinoa according to the package directions.

  4. Finely dice the onion, garlic, mushrooms, kale and herbs.

  5. In a large Dutch oven, heat olive oil and sauté onion for 6-8 minutes until carmalized.

  6. Add garlic and sauté for 1 minute.

  7. Add mushrooms, kale, herbs, salt and pepper and sauté for about 8-10 minutes.

  8. Add in cooked quinoa and stir to incorporate.

  9. When squash are done roasting, add a large scoop of the mushroom, kale and quinoa mixture.

  10. Make the dressing by whisking all ingredients together in a bowl.

  11. Drizzle dressing on top of stuffed squash and enjoy!!

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