Baked Squash with Quinoa, Carrots, and Kale

Last published post: November 18?! How embarrassing. Between the holidays, moving, and starting my internship, I haven't been cooking much. Hopefully now that I'm settled I'll get back to it.

Tonight's goal was to use only things that I had on-hand. I also wanted to use some of my herbs that I've been working so hard to keep alive despite the freezing nights. Quinoa goes with about a million different things, and squash is pretty versatile too. I will definitely make this recipe again, and probably try adding something new every time.

1 acorn squash

1 cup uncooked quinoa

2 cups vegetable broth

1 tsp fresh chopped oregano (optional)

1 handful chopped Kale

1/2 Red Delicious apple, chopped

1/2 carrot, chopped

a few almonds, chopped

This is so simple! First, cut the squash in half and lay the halves face-down on a cookie sheet. Bake at 350 degrees for 30 minutes. While that's cooking, boil the vegetable broth and fresh oregano and add quinoa. Bring it back to a boil, then cover and simmer on low for about 15 minutes. While that's cooking, steam the kale, carrots, and apples for a few minutes. When the squash is done, discard the seeds, and scoop out some of the squash to create a bowl (But leave some around the edges). Add the squash to the quinoa. Then add the kale, carrots, and apples too. Stir them all together, and then spoon the mixture into the squash bowls. Top with almonds and enjoy.