Kale Stuffed Acorn Squash

November 21, 2017


Get festive with these adorable heart-shaped acorn squash! Filled with juicy pomegranate seeds, sweet kale, and crunchy pecans, these squash are taste just as amazing as they look!

Drizzle on Primal Kitchen® Honey Mustard Vinaigrette for a final golden touch, and get ready to blow friends and family away with the rich flavor and nutrient-packed ingredients found in this delightful dish!





  • 2 acorn squash
  • ½ cup goat cheese
  • ½ cup chopped pecans
  • ½ cup pomegranate seeds
  • 1 bunch curly kale
  • Primal Kitchen® Honey Mustard Vinaigrette
  • Primal Kitchen® Avocado Oil
  • Sea salt and fresh ground pepper (to taste)



  • Heat oven to 375 degrees.
  • Cut the acorn squash in half.
  • Scoop out seeds (an ice-cream scoop works perfect for this), and rub inside and out with Primal Kitchen® Avocado Oil. Season well with sea salt and pepper.
  • Roast the squash for 60 minutes, or until they’re tender and golden; whichever comes first.
  • Meanwhile, chop up a small bunch of curly kale (enough to fill the four acorn squash cavities).
  • Crumble on top goat cheese, chopped pecans and pomegranate seeds.
  • Pour in enough Primal Kitchen® Honey Mustard Vinaigrette to coat. Season with sea salt and pepper.
  • Enjoy!



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