Stuffed Acorn Squash

Heat oven to 375°F.

Cut a thin slice off bottom round of each squash to create a base and have it stand upright. Cut off 1 inch from top part of each squash and scoop out seeds and middle. Don’t throw the seeds away.

Coat with cooking spray. Sprinkle with salt and pepper. Place each squash open flesh side down on a greased foil-lined baking sheet. Bake until tender, 30–40 minutes, depending on size of squash.

While squash roasts, prepare filling. In a large nonstick skillet, heat oil over medium flame. Add onion, garlic, red pepper and ground meat. Cook until meat is cooked through and slightly browned.

Add celery, carrots, mushrooms. Sauté for a few minutes until vegetables soften. Season with salt and pepper.

Pour in wine. Scrape the bottom of pan and deglaze any bits. Add kale, almonds and cook for an additional minute until kale wilts. Turn off heat.

Mix in cooked quinoa, parsley and oregano and stir all ingredients thoroughly. Once squash is cooked, remove from oven and flip each one over so they form bowls. Divide filling equally between squash. Sprinkle with cheese (optional).

Bake for an additional 20–25 minutes. When serving, top each squash with roasted seeds.

Note: Roast seeds as you bake the stuffed squash. Just line a large baking tray with foil and spray with cooking spray. Pinch away any flesh or strings from the extracted seeds, wash and dry on towel. Arrange on prepared tray and toss with oil, salt and few sprinkles of cayenne or black pepper. Place under the sheet of squash, in lower two-thirds of oven and roast till brown, about 15 minutes.