Courtesy of The Joyous Cookbook by Joy McCarthy / Penguin Randomhouse © 2019. Reprinted with permission.
This is a recipe that can be the main course for two people or a side for four. When I make this for four people, I usually cut the squash in half width-wise once it’s cooked.
- 1 large spaghetti squash or 2 small, cut in half lengthwise, seeds removed
- 1 Tbsp. coconut oil
- ½ large red onion, finely chopped
- 1 bunch dino kale, chopped into bite-size pieces
- 1 1/2 cups quinoa
- 3 cups water
- ½ cup fresh parsley, chopped
- ½ cup pomegranate seeds
- 1/4 cup pecans, chopped
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 4 Tbsp. green onion, chopped
- 1-2 Tbsp. extra virgin olive oil
- Sea salt and pepper to taste
- ¼ cup crumbled feta or vegan cheese
Preheat oven to 400º F (205º C). Cut the squash in half and scoop out the seeds. Place on a parchment-lined baking sheet with the flesh side down. Add a touch of water, so the squash doesn’t dry out.
Bake for 45-50 minutes or until the squash is fork tender. The squash is ready once it easily scrapes away from the skin with a fork. Be careful not to overcook.
Add quinoa to a pot of water. Bring to a soft boil and reduce to a simmer for 15 minutes or until the quinoa is easily fluffed with a fork. Once the quinoa is cooked, transfer to a large bowl.
Meanwhile, melt coconut oil in a pan and saute onions until tender. Add kale and cook for only 1-2 minutes. Remove from heat and add to quinoa along with the fresh parsley, pomegranate seeds, pecans and spices.
Mix together with green onions, drizzle with olive oil and season with salt and pepper as you like. Cover bowl to keep warm while you wait for squash to finish cooking.
Once the squash is ready, remove from the oven and scoop warm quinoa stuffing into each half. Top with cheese if using.
Serve immediately while it’s still warm.
Nutrition facts per serving: Calories 488; protein 13 g; fat 22 g; carbs 64 g.