Acorn Squash Stuffed with Creamy Kale and Mushrooms

Acorn Squash Stuffed with Creamy Kale and Mushrooms

Method:

1. Preheat oven to 350 F.
2. Rub the 2 acorn squash halves with 2 of the tablespoons of avocado oil (1 Tablespoon per acorn squash) and place cut side down on a baking pan.

3. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes.

4. Place the other 2 Tablespoons of avocado oil in a large deep pan. Over medium heat, sauté the onion for 2-3 minutes. Add the garlic, and sauté for another minute. Then add the mushrooms, red pepper, herbs, salt and pepper and sauté for a further 2 minutes watching not to burn. Add the kale and coconut milk and gently simmer until kale is tender (be careful not to overcook it).

5. Fill the acorn squash with the creamed kale and sprinkle with freshly chopped parsley before serving. Alternatively, scrape out the flesh of the cooked acorn squashes, mash with a fork and then add the creamed kale mixing it together. Sprinkle with a little paprika and freshly chopped parsley just before serving. Enjoy.

Ingredients:

2 medium acorn squashes, cut in half, seeds removed
4 Tablespoons avocado oil
1 sweet onion, peeled and finely diced or 2 leeks, well rinsed and finely diced
1 red pepper, de-seeded, finely diced
8 oz bella mushrooms, halved, then sliced
4 heaped cups (4 large handfuls) kale, roughly chopped and stalks removed
1/2 teaspoon thyme
1/2 teaspoon sage
1/4 teaspoon salt
4-5 cracks of black pepper
1/2 cup canned coconut milk

ADD-INS
1 cup cooked wild rice or quinoa, 1/2 cup cooked chickpeas and a 1/4 cup of cranberries can be added to the kale mixture or the rice or quinoa can be served separately alongside this dish.

You can also use butternut, gem squash or delicata squash instead of acorn squash.