Description
Sausage Stuffed Acorn Squash is a hearty and flavorful dish perfect for fall, combining roasted acorn squash with a savory sausage filling.
Ingredients
Scale
- 2 acorn squashes
- 1 pound Italian sausage
- 1 cup cooked quinoa
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Drizzle the insides with olive oil and season with salt and pepper.
- Place the squashes cut side down on a baking sheet and roast for 25-30 minutes.
- In a skillet, cook the Italian sausage over medium heat until browned.
- Add the onion and celery to the skillet and sauté until softened.
- Stir in the cooked quinoa, cranberries, walnuts, thyme, salt, and pepper.
- Remove the squashes from the oven and fill each half with the sausage mixture.
- Return to the oven and bake for an additional 10-15 minutes.
- Serve warm and enjoy!
Notes
- Feel free to substitute turkey sausage for a lighter option.
- Add more vegetables like bell peppers or spinach for extra nutrition.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 50mg