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Stuffed Acorn Squash

Recipe photo courtesy of Bryan Gardner

Kale, onion and white beans are the base for this succulent squash dish.

Source: Whole Living, January/February 2013
Servings

Ingredients

Directions

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20
  • MS112581193
    17 NOV, 2015
    So good and hearty! Great meal for fall.
    Reply
  • Edie Huddleston
    3 MAR, 2013
    My husband I have enjoyed this recipe twice and plan on many more times. The only adjustment we are making is make the initial baking of acorn squash to 1 hour instead of 30 minutes.
    Reply
  • MountainMontana
    7 FEB, 2013
    This was so good! I made it for my husband and friend, and we all thought the flavors and textures were delicious. I added a little honey and lemon juice, while cooking the onions. I also used pecans, instead of hazelnuts. Acorn squash is hard to come by right now, due to Cali's weather, so I used butternut (cut into four pieces, since they're so big). Definitely adding this recipe to my regulars!!
    Reply

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