Red kidney beans (canned, drained): 100g (1/2 cup), Acorn squash: 200g (1/2 medium), Quinoa (cooked): 50g (1/4 cup), Kale: 30g (1 cup, chopped), Onion: 30g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Vegetable broth (low-sodium): 30ml (2 tbsp), Cranberries (dried): 15g (1 tbsp), Walnuts: 10g (1 tbsp, chopped), Feta cheese: 15g (1 tbsp, crumbled), Olive oil: 10ml (2 tsp), Maple syrup: 5ml (1 tsp), Cinnamon: 1g (1/4 tsp), Nutmeg: 0.5g (pinch), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Cut the acorn squash in half and scoop out the seeds. 3. Brush the cut sides with 3ml olive oil and sprinkle with 1g cinnamon, 0.5g nutmeg, and a pinch each of salt and pepper. 4. Place cut-side down on a baking sheet and roast for 30 minutes, until tender. 5. Meanwhile, heat 7ml olive oil in a skillet over medium heat. 6. Add 30g diced onion and cook until translucent, about 3 minutes. 7. Add 3g minced garlic and cook for 30 seconds. 8. Add 30g chopped kale and cook until wilted, about 2-3 minutes. 9. Add 100g red kidney beans, 50g cooked quinoa, 30ml vegetable broth, 15g dried cranberries, 5ml maple syrup, and a pinch each of salt and pepper. 10. Cook for 2-3 minutes until heated through. 11. Turn the roasted squash cut-side up and fill with the bean and quinoa mixture. 12. Sprinkle with 10g chopped walnuts and 15g crumbled feta cheese. 13. Return to the oven for 5-10 minutes, until cheese is slightly melted and filling is heated through.
