Quinoa and Sausage Stuffed Acorn Squash
Quinoa and Sausage Stuffed Acorn Squash - Sweet acorn squash stuffed with spicy Italian sausage, quinoa, sweet dried cranberries and walnuts. A perfect fall dinner that can be even be made ahead of time!
Servings: 4
Ingredients
- 2 acorn squash halved and seeds removed
- 1 Tablespoon olive oil
- salt & pepper
- 12 oz Italian sausage
- 1 cup finely chopped onion
- 3 cloves garlic minced
- 2 cups cooked quinoa
- 1/3 cup toasted walnuts
- 1/3 cup dried cranberries
- 2 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350º F.
- Drizzle olive oil over the inside of the halved squash. Sprinkle with salt and pepper. Place on a baking sheet and cook for 45 minutes, or until just tender.
- Heat a large skillet over medium high heat. Add Italian sausage and onions to the pan. Break apart sausage and cook for 6-8 minutes until browned. Add garlic and cook for 1 minute, until fragrant.
- In a large bowl combine cooked quinoa, sausage mixture, walnuts, dried cranberries, thyme, sage, salt, pepper, and Parmesan cheese. Mix until well combined.
- Spoon quinoa mixture into the cooked halves of squash. Top with Mozzarella cheese.
- Return to oven and bake until the cheese is melted.
Notes
Adapted from Cooking Light
To made ahead: Prepare recipe until you top with Mozzarella cheese. Cover and refrigerate. When ready, heat at 350 for 30 minutes or until heated through. Top with cheese to melt and serve.
Nutrition
Serving: 4Servings | Calories: 678kcal | Carbohydrates: 59g | Protein: 28g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 28g | Cholesterol: 61mg | Sodium: 1435mg | Fiber: 10g | Sugar: 15g
