Acorn squash, Quinoa, Pistachios
By Cobi Kanani
Yield
Ingredients
1 acorn squash, cut in half
2 tablespoons olive oil + olive oil spray
2 Portabella mushroom caps, finely chopped
3/4 cup onion, diced
2 cloves garlic, minced
1 1/2 cup kale, chopped
3/4 cup roasted & salted pistachios
1/4 cup vegan parmesan (or 2 tablespoons nutritional yeast) Salt & pepper to taste
*optional thyme, rosemary or sage for seasoning and garnish
Instructions
1. Preheat oven to 375ºF
2. Spray acorn squash halves with olive oil, season with salt & pepper and bake cut side down for 20-25 minutes.
3. In a skillet over med high heat, sauté onions, garlic and mushrooms for 5 minutes. Add kale and cook for an additional 3 minutes. Season with salt & pepper to taste.
4. Spoon mushroom mixture into acorn squash. Sprinkle pistachios and parmesan on top.
American Pistachio Growers
