Preheat oven to 400°F

Prepare a baking sheet with parchment paper.

Cut the squash in half lengthwise and then drizzle with oil (on both sides) . Place each squash half face down on the baking sheet. Add a few small splashes of water to the baking sheet (this helps to add moisture while cooking).

Place the squash in the oven and bake for 25-30 minutes (until you can poke a hole through the skin and it is fork tender). Once it’s completed, remove from the oven and set aside for a few minutes. 

In the meantime as your squash bakes, add 1 cup of quinoa to a pot, with 2 cups water.

As the quinoa is cooking, remove the seeds from your pomegranate, and dice the 1/2 onion, and chop the kale, and parsley.

Heat a pan on the stove top with a drizzle of oil, then add the diced onion along with a pinch of sea salt. Allow to saute until golden brown.

Once the quinoa is finished, place it in a large bowl and add a generous drizzle of olive oil along with a pinch of sea salt and black pepper. Then add the cooked onion and fresh chopped kale, and parsley. Mix until well incorporated.

Next add ½ cup of Karviva Ashitaba, Dark Cherry & Pomegranate Juice to the quinoa mixture, and mix well throughout.

Now it’s time to stuff your squash! Firstly, remove the seeds from the flesh of the squash with a spoon. You can discard the seeds or save them to use at a later time. 

NOTE: if your stuffed squash have cooled more than you’d like for serving, pop them back into the oven for 5-10 minutes to reheat (do so before garnishing).

Garnish with pumpkin seeds, sesame seeds and a drizzle of tahini if desired Enjoy!