On our last trip to Santa Fe, I had a beautiful stuffed acorn squash with brown rice, black bean chili, red sauce, and cojita at Harry’s Roadhouse. I really wanted to try to capture the New Mexican influence of that simple stuffed squash meal at Harry’s to help us with our New Mexico blues. And, I wanted to make it a bit healthier. Instead of brown rice, I used quinoa, added kale, and included some chili spice. I present Roasted Acorn Squash Stuffed with Quinoa, Kale, and Dried Tomatoes.