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Moroccan Stuffed Squash

This hearty and gluten free seasonal dish comes together in just a couple of easy steps. The best part is that portions can be made ahead of time making this dish great for meal prep.


  • 2 acorn squash, quartered and seeds removed
  • 1 bunch of dino kale, chopped
  • 1/2 cup pomegranate seeds
  • 1/2 tsp moroccan seasoning
  • 1 tsp kosher salt
  • 1/4 tsp cumin
  • 1 tsp cocoa powder
  • 1/2 cup walnuts, chopped
  • 1 1/2 cup brussel sprouts, thin slice
  • 1/4 cup leeks, thin sliced
  • 1 orange zested and juiced
  • 1 apple, diced
  • 1/2 cup of Khalas Dates, finely chopped
  • 1 1/2 cups cooked quinoa
  • 2 tbsp olive oil

How to: 

  1. Preheat the oven to 350 degrees
  2. Add the acorn squash to a baking dish, drizzle olive oil and sprinkle 1/2 tsp of kosher salt over the acorn squash
  3. Cook until tender, approx 30-35 mins
  4. In a bowl add the rest of the ingredients (minus the pomegranate seeds), mix
  5. Remove the squash, top with the filling mixture and bake for an additional 15 minutes
  6. Remove, top with pomegranate seeds and enjoy! 
Recipe from The Salty Cooker

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