Salmon-Stuffed Acorn Squash

Ingredients

• 2 acorn squash
• 400 g wild-caught salmon
• 2 tbsp olive oil
• 2 cloves garlic
• 1 medium onion
• 2 cups kale
• 1 cup quinoa
• 1 lemon
• 3 tbsp dill
• 1 tsp paprika
• 1 tsp sea salt
• 1 tsp peppers

Instructions

1. 1Preheat the oven to 375°F (190°C). Cut the acorn squash in half and remove the seeds.
2. 2Brush the inside of each squash half with olive oil and season with a pinch of salt and pepper. Place on a baking sheet, cut side down, and roast for about 40 minutes, or until tender.
3. 3While the squash is roasting, cook the quinoa according to package instructions.
4. 4Heat a skillet over medium heat, add a tablespoon of olive oil, the chopped garlic, and diced red onion. Sauté until the onion is translucent.
5. 5Add chopped kale to the skillet and cook until it's wilted. Remove from heat.
6. 6In a large bowl, flake the cooked salmon and mix it with the sautéed onion, garlic, and kale. Add the cooked quinoa, lemon juice, chopped dill, paprika, and season with salt and pepper to taste.
7. 7Once the squash is cooked and slightly cooled, stuff the salmon mixture into each squash half.
8. 8Return the stuffed squash to the oven and bake for an additional 20 minutes.
9. 9Before serving, garnish with additional dill and a squeeze of lemon.
10. 10Serve warm, ensuring each plate has a half stuffed squash, offering a wholesome and satisfying Mediterranean meal.