When roasted, this squash yields a velvety texture with a sightly sweet and nutty flavor. While I love enjoying this on its own, I decided to roast my squash and then serve it with a healthy kale salad stuffed inside it. I used tahini and apple cider vinegar to dress the kale and added in some raisins and quinoa to finish it off.
Leafy green kale, cranberries and quinoa are tossed in a tahini dressing and then stuffed in sweet roasted acorn squash halves.
Prep time: 25 minutes | Bake time: 30 minutes | Total time: 55 minutes
For the stuffed squash
For the dressing
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