½lb.(8 oz.) thick cut bacon, cut into 1-inch pieces
2cupstightly packed chopped kale
2cupscooked quinoa (⅔ cup dry, cooked according to package directions)
1pinchfreshly grated nutmeg
1cupshredded extra sharp cheddar cheese(4 oz.)
1teaspoondried thyme( or 1 tablespoon fresh thyme leaves)
Garnish: thinly sliced green onions (1-2), optional
Instructions
Preheat oven to 425°F. Line medium sized baking sheet with parchment paper.
Cut squash lengthwise and remove seeds. Rub cut sides with olive oil and sprinkle with salt and pepper. Place on parchment paper lined baking sheet cut side down. Roast for 50-60 minutes or until the flesh is tender.
Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain. Reserve 1 teaspoon of the bacon grease and sauté kale in bacon grease over medium heat until wilted, about 5 minutes.
When squash is cooked through, remove from oven and reduce oven temperature to 375°F. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges.
Place flesh of squash in a large bowl and mash with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined. Stuff hollowed out squash with the mixture, mounding slightly.
Bake at 375° for 30 minutes or until heated through and cheese is melted. Let sit for 5-10 minutes. Cut into quarters (4 servings total) and serve, garnished with sliced green onions, if desired.
Video
Notes
If desired, substitute spinach or another leafy green for kale.
Omit bacon for a vegetarian dish and use a non-dairy cheese substitute or omit cheese for a vegan dish.
Any color quinoa can be used. If desired, substitute cooked rice, brown rice, bulgur, farro, or any cooked grain of your choice.
Other types of cheese can be substituted for the cheddar. Try feta, parmesan, or gorgonzola.
Instead of bacon, try cooked sausage, chicken sausage links (sliced), or ham.
Store leftovers covered and refrigerated for up to 3 days or freeze for up to one month. If frozen, thaw overnight in the fridge before reheating.
To reheat, microwave in one minute increments until heated through. Or heat in the oven at 350°F until heated through.