Quinoa Stuffed Acorn Squash

The cutest and most delicious addition to the holiday table! Quinoa, apples, veggies, sage, spices and sausage stuffed into beautifully roasted and caramelized acorn squash. For the vegetarian version, use sautéed mushrooms instead of sausage and vegetable stock to cook your quinoa! Keep the tops of the squash to tranform your dish into a pumpkin center piece! 

Not only are these super simple, but you can totally make them a day ahead and pop them into the oven 10-15 minutes before serving. A great addition to your holiday menu. Also, a great fall inspired weeknight dinner idea. Take pictures when you make this and don't forget to tag me @tingsthings.co on instagram :) 

 

Alrightttt, recipe below -

Quinoa Stuffed Acorn Squash

Roasted Squash

2 acorn squash

drizzle of olive oil

drizzle of maple syrup or honey 

1/2 teaspoon salt 

1/2 teaspoon pepper 

Quinoa 

1/2 cup quinoa

1 cup chicken or vegetable stock

1 tablespoon oil for cooking

1/2 lb ground sausage 

1-2 celery stalk, diced

1/2 onion, diced

2 garlic cloves, diced

1 apple, diced 

1 teaspoon sage

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon pepper

optional garnishes: goat cheese, blue cheese, dried cranberries, pomegranate seeds, chopped walnuts

1. Preheat your oven to 400 degrees. Slice the tops and bottoms off your acorn squash. Be careful not to cut too much off, or else there will be a hole. Now cut your acorn squash in half horizontally. Scoop the seeds and guts out. Each acorn squash will give you 2 pieces. Keep the tops of the squash for serving :)

2. Place your 4 sliced squash pieces on a lined baking sheet. Drizzle each with a little olive oil and maple syrup or honey. Use a pastry brush or your hands to rub the oil and syrup/honey on all sides of each squash. Sprinkle with salt and pepper. Bake for about 30 minutes or until browned and tender. 

3. While the squash cooks, make quinoa. Put quinoa and stock into a small pot over medium-high heat and bring to a boil. Once at a boil, lower the heat to keep at a simmer, cover and cook for about 15 minutes or until water is absorbed. Set aside. 

4. In another pan, sauté sausage over medium heat until browned and cooked through. Take the sausage out and set aside. Add celery and onion and cook until onion begins to turn translucent and fragrant. Add garlic and apple. Sauté for another few minutes. Add sage, salt and pepper. Cook for another minute or so. Turn off the heat and add sausage back in. Combine the quinoa and sausage mixture. 

5. When the acorn squash is cooked, evenly scoop the mixture into each squash piece. Place back in the oven for another 10 minutes. Garnish with optional garnish ideas (listed in ingredients list), place the tops of the squash back on to look like pumpkins and serve! :)