RECIPES: Primal Kitchen's Stuffed Acorn Squash with Honey Mustard Vinegarette
2 acorn squash
½ cup goat cheese
½ cup chopped pecans
½ cup pomegranate seeds
1 bunch curly kale
Primal Kitchen® Honey Mustard Vinaigrette
Primal Kitchen® Avocado Oil
Sea salt and fresh ground pepper (to taste
Heat oven to 375 degrees. Cut the acorn squash in half Scoop out seeds (an ice-cream scoop works perfect for this), and rub inside and out with Primal Kitchen® Avocado Oil.
Season well with sea salt and pepper.
Roast the squash for 60 minutes, or until they’re tender and golden; whichever comes first.
Meanwhile, chop up a small bunch of curly kale (enough to fill the four acorn squash cavities). Crumble on top goat cheese, chopped pecans and pomegranate seeds.
Pour in enough Primal Kitchen® Honey Mustard Vinaigrette to coat. Season with sea salt and pepper.
Image courtesy of Primal Kitchen
Recipe courtesy of Primal Kitchen