Ingredients

The following ingredients have 3 Servings
  • 3 starburst squash
  • 1 cup quinoa (rinsed)
  • 2 cups broth (vegetable or chicken)
  • juice from 1 lemon
  • 1/2 cup white wine (optional)
  • 1/3 cup chopped walnuts (roasted)
  • 1/2 cup black beans (rinsed)
  • 1 cup coarsely chopped kale leaves (stems removed)

Instruction

  • In large sauce pan bring 1 inch of water to simmer, place squash in and cover. Reduce heat and cook for 10 minutes or until fork tender.
  • In medium size sauce pan, combine quinoa, broth, wine, and lemon, and bring to a low simmer for 12 minutes or until tender. Add additional broth if necessary.
  • Jut before removing quinoa from heat, add kale and stir. Allow to soften while mixture cools.
  • Stir in black beans, allow to cool.
  • Remove tops of squash and gently scoop out the seeds.
  • Fill each squash with quinoa and kale mixture.
  • Garnish with roasted walnuts.