If you follow along with my Instagram stories you may have seen the stuffed acorn squash I shared last night – and if you’re one of the several friends that reached out for the recipe, thank you for inspiring this post! I’ve been craving plant protein/beans/tofu for a week or so, and originally planned to make these with sausage but switched to beans and I’m so glad I did. These are the perfect mix of sweet, savory, and of course cheesy – the perfect fall dish!
The filling for these is made up of a quinoa-white bean-kale mix, then tossed with a honey mustard mix and cheese for extra fall vibes. I highly recommend at least the amount of cheese in this recipe but more would be great if you’re feeling it. It’s the trick to making this a filling meal.
With animal proteins like the sausage I originally planned to use, you get a certain amount of fat automatically incorporated into the meal from the meat. But with a plant protein like beans, there’s pretty negligible amount of fat – so you have to add it to round out the meal, hence the olive oil and cheese. This will help keep you full for longer!
WHAT TO DO WITH LEFTOVERS
Seriously, this recipe is the best! If you’re cooking for one or two, I recommend buying the same number of squash as people, then still making the full amount of filling. Then, you can add some extra kale to the leftover filling and stir in some chicken or veggie broth for a soup that would pair perfectly with crackers and apples. I love me some planned-overs, don’t you? So. Good.
Happy Tuesday and happy squashing!