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Stuffed Acorn Squash with Quinoa, Kale and Cranberries

Stephanie Wilson
  • minutes
  • Serves

INGREDIENTS

2

Acorn squash

1/3 cup

Cranberries, dried

2 cloves

Garlic

1

bunch Kale

1 tsp

Oregano, dried

1 15 ounce can

Chicken broth

3/4 cup

Quinoa

1/2 tsp

Black pepper, freshly ground

1/2 tsp

Salt

1 tsp

Olive oil

1 tbsp

Orange juice, fresh

1

Parmesan cheese or feta, grated