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!

KALE STUFFED ACORN SQUASH WITH HONEY MUSTARD VINAIGRETTE

  Ingredients

• 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)

Instructions

• 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!