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Winter Squash Stuffed with Quinoa, Kale and Pecans

Lindsey Johnson
  • 60 minutes
  • Serves 2 to 4

INGREDIENTS

2

Garlic cloves

4

Kale, medium-sized leaves

1/2

Onion

1

Winter squash, medium

1 cup

Quinoa, cooked

1

Salt and pepper

1 tbsp

Oil

1/4 cup

Pecan, halves