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Hi! I'm Meghan. I'm glad you stopped by. My hope is whether through food for the body or food for the soul, this blog will encourage and inspire you. One of my loves is to encourage others in their journey. Along with that, I hope to share with you my love for food, fitness, and Jesus!

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Stuffed Acorn Squash

FoodFood for the Body
February 14, 2013 / By / , , , , , / Post a Comment

Whole Living delivered again. I like this one because the flavor is good and it’s filled with veggies (yes, please!), protein, and fiber.

This is a great onesie meal, or good for a midday snack. I modified the recipe a bit from the original. Step by step, deliciousness is delivered! Happy Valentine’s day! Drop a note to someone who has made a difference in your life!

Grab a couple acorn squash.

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Cut it in half.

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Scoop out the seeds.

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Season with salt, pepper, and a little olive oil. Key word: a little

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Turn over and bake at 400 for 30 minutes.

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Meanwhile, get the stuffing mix ready. White beans, onion, kale, quinoa, sage, thyme (not pictured), and hazelnuts.

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Spray a small pan or wok with a little olive oil spray. Add the onions. Cook til tender. About 5-7 minutes.

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Then add the chopped fresh sage and thyme.

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Now toss in the kale, beans and quinoa. Season with a little salt and pepp.

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Cook for a couple of minutes…until the kale is softened.

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The squash should be done roasting, so grab them,

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flip em over, and stuff with the mix.

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Chop the hazelnuts and sprinkle on top. Mmmm.

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Roast for another 20 minutes @ 400.

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recipe
-2 acorn squash (squashes?), halved
-1 tsp olive oil (for seasoning during the initial roast)
-salt and pepper, to taste
stuffing ingreds
-1 onion, chopped
-2+ tsp fresh sage
-2+ tsp fresh thyme
-1 cup of white beans, drained
-1 cup quinoa, cooked according to package instructions
– 2 cups kale, chopped
-salt and pepper, to taste

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