Quinoa Stuffed Acorn Squash
Quinoa Stuffed Acorn Squash is a warm, comforting fall recipe made with roasted acorn squash filled with savory sausage, fluffy quinoa, herbs, and naturally sweet dried cranberries.
Ingredients
- 3 acorn squash
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pound ground sausage
- 1 ½ cups quinoa, cooked
- 1 shallot, diced
- 2 garlic cloves, minced
- ⅓ cup dried cranberries
- 1 teaspoon fresh sage,
- 1 teaspoon fresh rosemary
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Slice each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt.
- Place cut-side down on the baking sheet and roast for 25–30 minutes, or until tender when pierced with a fork.
- While the squash roasts, heat a skillet over medium heat. Add sausage and cook until browned, breaking it apart as it cooks.
- Add diced shallot and garlic to the skillet and sauté for 2–3 minutes until fragrant. Stir in cooked quinoa, dried cranberries, sage, and rosemary. Mix well and remove from heat.
- Flip the roasted squash halves cut-side up and fill each with the sausage-quinoa mixture.
- Return to the oven and bake for an additional 10 minutes to warm through. Serve warm, garnished with fresh herbs if desired.
Nutrition
Notes
- Roast cut-side down: This traps steam and helps the squash cook evenly with caramelized edges.
- Don’t overcook the filling: Once the sausage is browned and the shallot softens, remove from heat to keep it from drying out.
- Cook quinoa in broth: Use your homemade chicken bone broth for richer flavor and added nutrients.
- Add texture: Mix in chopped nuts like pecans or walnuts for crunch.
- Make it vegetarian: Replace sausage with sautéed mushrooms or lentils and a sprinkle of feta or goat cheese.
- Flavor boost: Add a pinch of crushed red pepper or drizzle of balsamic glaze before serving for extra depth.
- Presentation tip: Serve each squash half whole for individual portions, or scoop out the filling and mix with the roasted squash for a more rustic dish.
- Meal prep: Roast the squash and cook the filling ahead of time, then assemble and bake just before serving.
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