Most of the time when I’m cooking something new, I cook by smell and intuition, and I say a little prayer that it turns out to be edible.  I had high hopes for this dish and thankfully it was even better and more beautiful than I imagined.  This stuffed acorn squash is the right mixture of filling and flavorful, and it won’t weigh you down.  It’s the kind of dish you can serve at your Thanksgiving dinner or any dinner for that matter.  It’s part fancy, part simple and completely delicious.  Cheers!



Vegan, dairy free, gluten free

Recipe by Jentry Lee Hull



  • 1 acorn squash, cut in half and seeded (reserve seeds)
  • 2 medium sweet potatoes, cut in half
  • 1 lb. Brussels sprouts, trimmed and cut in half
  • avocado or olive oil, for seasoning (optional)
  • pink Himalayan salt, for seasoning
  • pepper flakes, for seasoning
  • 1 cup cooked and cooled quinoa
  • 1 cup cooked chickpeas, drained and rinsed
  • 1 massaged kale salad (see recipe below)
  • dried, unsweetened cranberries, for topping
  • pomegranate seeds, for topping
  • roasted acorn squash seeds, for topping



  • Preheat oven to 400 °
  • Line two baking sheets with parchment paper.
  • Cut acorn squash in half (be sure to use a sharp knife). Scoop out seeds and stuff.  Rinse seeds, pat dry, and toss with pinch of salt and small bit of oil (optional), and set aside in a bowl.
  • Lightly brush acorn squash (fleshy part only – not skin) with a small amount of oil. Sprinkle with pinch of salt.  Lay face down onto one side of a lined baking sheet.  Set aside.
  • Scrub, rinse and pat dry sweet potatoes. Cut in half, lengthwise.  Lightly brush sweet potatoes (fleshy part only – not skin) with a small amount of oil.  Sprinkle with pinch of salt.  Lay face down next to the acorn squash, on the same baking sheet.
  • Wash, trim and cut Brussels sprouts in half, lengthwise. Pull leaves apart until they’re well separated.  Toss with small amount of oil (optional), a pinch of salt and some red pepper flakes.  Transfer onto other lined baking sheet, spread in an even layer.
  • Place both baking sheets (with acorn squash, sweet potatoes and Brussels sprouts) in oven and roast at 400 °
    • Roast squash/sweet potatoes for 25-30 minutes, or until flesh is lightly browned and caramelized.
    • Roast Brussels sprouts for 15-20 minutes, or until leaves are lightly browned and crispy.
    • Once Brussels are done, remove from heat and transfer to a plate. Keep the same parchment paper and replace with acorn squash seeds.  Spread in an even layer and roast for about 5 minutes or so, just until golden brown.  Be careful not to burn.
  • Meanwhile, make your massaged kale salad. See recipe below.
  • Once all veggies are roasted, remove from heat and let cool for a few minutes.
  • Cut sweet potatoes into cubes.
  • Toss sweet potatoes, quinoa, and chickpeas with kale salad. Serve salad in acorn squash “bowls”, top with crispy Brussels sprouts, dried cranberries, pomegranate seeds, and roasted acorn squash seeds.  Enjoy!



Recipe by Jentry Lee Hull


  • 1 bunch curly kale, washed, de-stemmed, and Chiffonade
  • juice from ½ orange or 1 lemon
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. orange champagne vinegar (available at Trader Joe’s)
  • 1 Tbsp. balsamic vinegar (4% acidity)
  • 1 ripe avocado or 3-4 Tbsp. tahini
  • pinch of pink Himalayan salt
  • pinch of turmeric
  • pinch of cayenne pepper



  • Rinse and de-stem kale. Chiffonade (cut into thin strips), rinse again and run through a salad spinner.
  • Place kale in a large bowl, add remaining ingredients, and massage (with clean hands) for about 30-60 seconds, or until kale is bright green and tender.
  • Adjust seasoning to taste. Keep cool until ready to serve.


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 10/22/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Karen –  Met Con Saturday

9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – Met Con Saturday