Acorn squash stuffed with red quinoa, apricot-glazed tempeh and crispy kale

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the acorn squash halves on a baking tray cut side up. Rub them with 1 tablespoon (15 ml) olive oil and season with half of the salt and a little black pepper. Roast for 30 to 35 minutes, until the flesh is tender and the edges are golden.

2. 2

   While the squash roasts, combine the red quinoa and water in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the quinoa is tender and the liquid has been absorbed. Remove from the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   In a bowl, mix the Dijon mustard, apple cider vinegar, maple syrup, 1 tablespoon (15 ml) olive oil, minced garlic, ground cumin, smoked paprika, and dried thyme. Add the tempeh and chopped dried apricots, toss well, and let marinate for 10 minutes.

4. 4

   Heat a large skillet over medium heat. Add 1 tablespoon (15 ml) olive oil and sauté the red onion for 3 to 4 minutes until softened. Add the tempeh with its marinade and cook for 6 to 8 minutes, stirring, until the tempeh is browned and the glaze turns glossy.

5. 5

   Add the kale to the skillet along with the lemon juice. Cook for 2 to 3 minutes, stirring, until some of the kale wilts and a few edges become slightly crisp. Add the cooked quinoa, lemon zest, and half of the parsley. Mix, taste, and adjust with the remaining salt and black pepper.

6. 6

   In a small dry skillet or in the oven during the last 5 minutes of roasting, toast the pumpkin seeds for 2 to 3 minutes until fragrant. Watch closely so they do not burn.

7. 7

   Generously fill each roasted squash half with the quinoa, tempeh, and kale mixture. Return the tray to the oven for 5 minutes at 220 °C / 425 °F to heat everything together.

8. 8

   Serve hot, finished with the toasted pumpkin seeds and the remaining fresh parsley on top.