Quinoa and Sausage Stuffed Acorn Squash is one of those dinners that came together after reading 3 or 4 recipes that sounded good, but I just did’t have all of the ingredients.
Both Big and I do our best to eat as healthy as possible. We don’t fry a lot of foods and we keep our sweets to a minimum. Big is always on the search for high protein meals and this recipe is one that fits that bill.
Weekends are filled with ball games, family get togethers and more. I don’t know about you, but I don’t want to spend all day in the kitchen making a meal my family will love and that is good for them.
This stuffed acorn squash is the perfect meal for a busy night or weekend. It is quick to make and has so many great fall flavors in it. Acorn Squash and cranberries are so easy to find in the grocery store right now. I am even finding acorn squash at my farmers market.
We are lucky enough to have 4 apples trees in our front yard and at this time of the year we are busy finding recipes that have apples in them. I love the addition of apple to any recipe. They can make a recipe sweet or they can make a recipe tart. Don’t you just love that about apples?
- Quinoa and Sausage Stuffed Acorn Squash2015-09-22 17:40:44Serves 4Write a reviewIngredients
- 1/2 pound itallian sausage
- 1/4 cup dry quinoa, cooked according to directions on package
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 3 or 4 mushrooms, chopped
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 cup dried cranberries
- 2 medium acorn squash
Feeding Big http://feedingbig.com/
- Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat.
- Brush the inside of the squash with butter. Place on a foil covered cookie sheet and cover with another sheet of foil.
- Bake at 350 for 40-50 minutes or until squash is tender.
- Cook quinoa according to directions. Set aside when done.
- Meanwhile, in a large skillet, cook the sausage, breaking it up as you go. Remove from pan when cooked.
- Saute celery, onion and mushroom in oil until tender. Stir in cranberries and cook until cranberries pop.
- Remove from the heat.
- Add the quinoa to the sausage mixture and mix well. Add the sage, thyme and salt and pepper.
- Stuff the squash and place back in the oven for 5 - 10 minutes.
Quinoa and sausage stuffed acorn squash is so full of all of our favorite fall flavors. I saw that I had some mushrooms in the refrigerator and so I decided, at the last minute, to add them to the filling. I just love it when recipes fall in place like that, don’t you?
This recipe is not necessarily what I would classify as a quick recipe, but it is so very easy. The time required is just over an hour, but most of that time is for the baking of the squash. The quinoa is quick to make and the other add ins only require a bit of chopping and a quick saute in the pan. Mix it all together, stuff the squash and you have a perfect fall dinner.
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