2 medium delicata squash, cut in half lengthwise, seeds removed
2 tablespoons olive oil
2 garlic cloves, minced
1/2 sweet onion, chopped
2 sticks celery, sliced
8 oz. package baby bella or shiitake mushrooms, chopped
About 2 cups kale, chopped
2 cups cooked quinoa
Sea salt, to taste
Tahini Dressing:
2 tablespoons tahini
2 tablespoons maple syrup
1-2 tablespoons lemon juice
1 tablespoon olive or avocado oil
1 tablespoon apple cider vinegar
1/4 teaspoon sea salt
1. Preheat the oven to 450˚ (F) and line a baking sheet with parchment paper.
2. Drizzle the delicata squash with about 1 tbsp avocado oil. Then, place the squash face down on the baking sheet.
3. Place the squash in the oven for about 30 minutes or until it’s tender.
4. While the squash is roasting, place the olive oil in a large skillet over medium-high heat.
5. Once the pan is hot, add the garlic, onions, celery, and mushrooms. Sauté the mixture until the onions and celery are more translucent looking and the mushrooms are tender.
6. Add the chopped kale to the veggie mixture, sautéing briefly. Then, add in the cooked quinoa.
Season the veggie/quinoa mixture with salt to taste, and turn the heat down to low.
7. Next, combine all the ingredients for the tahini dressing in a small bowl.
8. Add a few spoonfuls of the dressing to the quinoa/veggie mixture, stirring to combine. You can add all of the dressing, or you can reserve some for drizzling on top before serving (I reserved some).
9. Once the squash is done roasting, remove it from the oven and flip it over, and sprinkle some sea salt on it.
10. Spoon the quinoa/veggie mixture into each concave portion of the squashes.
11. Place the stuffed squashes back in the oven for about 10-15 minutes, or until the tops are slightly browned/crispy on top.
12. Remove the stuffed squash from the oven, drizzle with more tahini dressing (optional), and serve.
13. Enjoy!