Stuffed Acorn Squash

• 1 halved and seeded acorn squash
• 3 Tbsp plus 1 tsp extra-virgin olive oil, divided
• Coarse salt and freshly ground black pepper
• 1 diced large onion
• 1 tsp chopped fresh sage
• 1 tsp fresh thyme
• 1/3 cup cooked white beans
• 1/3 cup cooked quinoa
• 1 cup chopped kale
• 2 Tbsp chopped toasted hazelnuts, divided
• Lemon

1. Heat oven to 400 degrees. Brush squash with 1 tsp oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.
2. Heat 1 Tbsp oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
3. Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.
4. For each serving, sprinkle with 1 Tbsp hazelnuts, drizzle with 1 Tbsp oil, and squeeze with lemon.
5. **Refrigerate stuffed squash in an airtight container up to three days.

extravirgin olive oil, salt, onion, fresh sage, thyme, beans, quinoa, chopped kale, hazelnuts, lemon

Taken from www.epicurious.com/recipes/member/views/stuffed-acorn-squash-53047841 (may not work)