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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