Quinoa, Cranberry, Kale Stuffed Squash

acorn squash, halved, & seeds removed

6 Tbsp olive oil (divided)

4 Tbsp Urban Accents Gourmet Gobbler Herb Peppercorn Turkey Rub (divided)

3 cups cooked quinoa

1 cup onion, diced

1 lb curly kale, ribs removed, chopped

1/2 cup dried cranberries

1/2 cup pecans, chopped




  1. Preheat oven to 400°. Place the squash cut-side up in a casserole dish, drizzle or brush with 2 Tbsp olive oil, and sprinkle with 1 Tbsp seasoning. Roast 35-40 minutes, or until the squash is just fork tender. Remove from oven and set aside until ready to stuff.
  2. In a large saucepan, heat 4 Tbsp oil over medium-high heat and add the onion. Saute until softened and translucent – appx 5 minutes.
  3. Add 3 Tbsp seasoning and kale. Saute, stirring constantly, for 2 minutes or until kale is slightly wilted.
  4. Add quinoa, cranberries, and pecans to the saucepan and stir to combine.
  5. Spoon filling into baked squash and return to oven for 10-15 minutes or until heated through.
  6. Serve garnished with fresh herbs.