Cut the squash in half and scoop out the seeds and stringy flesh.
1 acorn squash (about 600-700 g / 21-25 oz)
Put the squash halves in the air fryer face down and cook at 320 degrees F for 15 minutes (or roast in a 350 degree F preheated oven on a baking sheet).
After the 15 minutes, flip them over and air fry (or roast) for another 5-10 minutes until perfectly tender.
While the squash is cooking, heat the vegetable stock to a boil and add the quinoa. Reduce to a simmer and cook for 12-15 minutes until the water is absorbed and the quinoa is tender.
¾ cup vegetable stock, 2 ounces quinoa
Pour a splash of oil into a frying pan heat over medium heat. Saute the red onion until softened.
Then add shredded kale and cook for another minute or two until wilted. Season with a little salt and ground black pepper.
1 cup kale, stalks removed and leaves chopped, salt and pepper to taste
Once the quinoa has finished stir in the kale mix until well combined.
Fill the squash halves with the quinoa stuffing and put back in the air fryer (or oven) for a final 5 minutes.
Top with toasted squash seeds or pumpkin seeds and optionally, parmesan cheese (vegan for dairy free) and/or pomegranate seeds.
1 tablespoon toasted squash seeds or pumpkin seeds
Video
Notes
Squashes are in season during autumn and you could make this with butternut squash instead. Just adjust the cook time to make sure the squash is cooked the whole way through.
Sage is an autumnal herb that’s great for the holidays. It’s best to use fresh sage, but you can substitute 1 teaspoon of dried sage if desired. Or substitute fresh thyme or dried thyme.
You can substitute brown rice for the quinoa, but adjust the amount of vegetable stock and cooking time accordingly.
Store the squash and filling separately in the refrigerator in airtight containers for up to 3 days. This recipe doesn't freeze well.
Easily scale this recipe for 2 or 3 acorn squashes by doubling or tripling the rest of the ingredients for the filling as appropriate.