Cut the acorn squash in half using a large sharp knife. It's a good idea to chop off the small point at the bottom so that it's more stable to cut into. Then make sure to remove the seeds and loose stringy flesh.
1 acorn squash
Place the squash halves, face down, in the air fryer basket at 160°c / 320°f for 15 minutes. Optionally spray with oil or cooking spray, or brush with olive oil.
While the squash is cooking, pour the vegetable broth into a pan and add the quinoa, bring to the boil and then reduce to a simmer. Cook for 12-15 minutes until all of the water has been absorbed and the quinoa is tender. Fluff with a fork.
180 ml vegetable broth, 60 g quinoa
Pour a splash of oil into a frying pan and bring up to a medium heat. Add the red onion into the pan and gently sauté until softened.
½ red onion – chopped
Next, add the fresh sage and minced garlic and continue cooking for a minute. Then add the shredded kale until wilted. It should take a minute or two. Season with salt and ground black pepper to taste.
2 cloves garlic, 1 tablespoon fresh sage, 1 cup kale, Salt & pepper
Carefully pour the kale mix into the pan with the cooked quinoa, stir until well combined.
Once the squash has been cooking for 15 minutes, flip both squash halves over in the air fryer basket. Then air fry for another 5-10 minutes until perfectly fork tender.
Fill the squash halves with the quinoa stuffing and put back in the air fryer for a final 5 minutes.
Finally, serve with toasted pumpkin seeds and optionally, vegan parmesan cheese and pomegranate seeds.
1 tablespoon pumpkin seeds