Main Courses > Stuffed Dishes > Vegetables & More > Stuffed Acorn Squash

Quinoa and Sausage Stuffed Acorn Squash

This hearty and flavorful Quinoa and Sausage Stuffed Acorn Squash recipe is perfect for a cozy autumn dinner. It's packed with protein, fiber, and delicious savory flavors. The roasted acorn squash provides a naturally sweet and nutty base for the savory filling. This dish is not only delicious but also visually appealing, making it ideal for a special occasion or a simple weeknight meal.
Serves 4

Prep Time
20 minutes
Cook Time
60 minutes
Servings
4
Ingredients
  • 2 Acorn Squash
  • 1 lb Italian Sausage (removed from casing)
  • 1 cup Quinoa
  • 2 cups Chicken Broth
  • 1 Onion (diced)
  • 2 stalks Celery (diced)
  • 1 Carrot (diced)
  • 2 cloves Garlic (minced)
  • 1/2 cup Dried Cranberries
  • 1/4 cup Pecans (chopped)
  • 2 tablespoons Fresh Sage (chopped)
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Preparing the Acorn Squash

Preheat oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to base. Scoop out the seeds and stringy pulp. Drizzle the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40-50 minutes, or until the squash is tender and easily pierced with a fork.

Cooking the Quinoa

While the squash is roasting, cook the quinoa. Rinse the quinoa in a fine-mesh sieve. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is cooked through. Fluff with a fork.

Making the Sausage Filling

In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Add the onion, celery, and carrot to the skillet and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Stir in the cooked quinoa, dried cranberries, pecans, and sage. Season with salt and pepper to taste.

Stuffing and Baking

Once the squash is tender, remove it from the oven. Fill each squash half with the sausage and quinoa mixture. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through. Let cool slightly before serving.

Serving Suggestions

Garnish with fresh parsley or sage before serving. This dish pairs well with a simple green salad or roasted vegetables.

Nutrition Facts Estimated per 100g of product

(Values are approximate)
Calories: ~150 kcal
Protein: ~7g
Fat: ~8g
Carbohydrates: ~15g
Fiber: ~3g

Other Considerations for Nutrition

To reduce fat, use lean ground turkey or chicken instead of sausage. You can also use vegetable broth instead of chicken broth to make this dish vegetarian. Consider allergies when adding nuts.

← Mushroom and Swiss Stuffed Chicken Breast Savory Stuffed Onions with Quinoa and Vegetables →

FAQ

  • Can I make this recipe vegetarian?

    Yes, you can easily make this recipe vegetarian by substituting the sausage with plant-based sausage crumbles or using a combination of mushrooms and lentils. Be sure to also use vegetable broth instead of chicken broth.
  • Can I prepare this recipe ahead of time?

    Yes, you can prepare the components of this recipe ahead of time. Roast the squash and cook the quinoa a day in advance. You can also prepare the sausage filling ahead of time. Store each component separately in the refrigerator and then assemble and bake when ready to serve. Baking time may need to be increased slightly if the filling is cold.
  • How do I store leftovers?

    Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.