Kasha-Stuffed Acorn Squash

What about those meals when you need something a little special? When your friends and family are gathered for a festive occasion? When leggings simply will not do? We love this take on traditional baked squash. With pine nuts adding a creamy crunch and pomegranate seeds packing a juicy punch, this will be a holiday favorite for years to come. This side is gluten-free.

Ingredients:

Squash:

• One 1¼-pound acorn squash (any color), halved and seeded
• ½ teaspoon extra-virgin olive oil
• ½ teaspoon honey
• ¹/₈ teaspoon kosher salt

Stuffing:

• 2 tablespoons pine nuts
• ¾ cup water
• ½ cup kasha
• ½ teaspoon plus a pinch of kosher salt, divided
• 1 medium shallot, finely chopped
• 3 tablespoons low-fat plain yogurt
• 2 teaspoons pomegranate molasses
• 1 teaspoon finely grated lemon zest + 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• ¾ cup finely chopped fresh mint leaves
• ¼ cup pomegranate seeds plus extra for serving

Directions:

1. Preheat the oven to 375 degrees.
2. Place the squash halves cut side up on an aluminum-foil-lined baking sheet. Drizzle the olive oil and honey over the squash halves and sprinkle with the salt.
3. Roast until a fork easily slides into the flesh (about 45 minutes).
4. Remove from the oven.
5. While the squash roasts, make the kasha stuffing.
6. On another rimmed baking sheet, add the pine nuts and toast in the oven until golden-brown, about 6 minutes.
7. Remove from the oven and transfer to a small plate.
8. In a medium saucepan set over high heat, add the water and bring to a boil. Add the kasha and ¼ teaspoon salt, reduce the heat to low, cover, and cook until the kasha has absorbed the water and is tender, about 10 minutes. Remove the lid and fluff the kasha with a fork, then transfer into a medium bowl.
9. While the kasha cooks, sprinkle the shallot with ¼ teaspoon salt, let the shallot sit for 5 minutes, then rinse under cold water in a fine-mesh sieve.
10. In a small bowl, add the rinsed shallot and whisk in the yogurt, pomegranate molasses, lemon zest, and lemon juice.
11. Whisk in the olive oil and add the dressing to the kasha, stirring to combine.
12. Add the mint leaves, the pomegranate seeds, and the remaining pinch of salt.
13. Gently toss together.
14. Divide the filling between the two squash halves.
15. Sprinkle with the remaining pomegranate seeds and serve!