Ingredients

1 Acorn Squash

2 tsp Olive Oil

1/2 Bell Pepper

1 Shallot

2 cups Kale

1 Orange Zest

3/4 cup Cooked Quinoa

1/2 cup Chopped Pistachios

Instructions

1. Set Oven to 400F

2. Chop the squash in half and take the seeds out. Put olive oil on the flesh and season. Roast the squash flesh side down on 400 for 1 hour.

3. While the squash is cooking, sauté the peppers and shallots until soft. Add kale and cook until tender.

4. Add chopped pistachios and cook until warmed.

5. Take off the heat and add cooked quinoa and mix well.

6. Stuff the squash with filling and zest half of one orange on top right before service.