This Sausage Apple Quinoa Stuffed Acorn Squash recipe is the perfect easy fall dinner recipe!
Is anyone else crying tears over the new WHO report linking meats to cancer? I’m just going to choose the route of ignoring it. Because I can’t imagine a life without bacon. Or sausage. Or Sausage Apple Quinoa Stuffed Acorn Squash.
This is one of my favorite stuffed acorn squash recipes for fall! The sausage apple combination tastes like Thanksgiving stuffing, but is made with quinoa for an extra nutritional boost. It’s the perfect combination of spicy sausage with sweet chunks of apples. (Bonus points if those apples were ones your roommate picked herself in Wisconsin).
This recipe for Sausage Apple Quinoa Stuffed Acorn Squash makes two perfect portions, with some extra stuffing leftover! I love bringing one of these squash halves to work – it’s the perfect meal for lunch. Just reheat it and eat it right out of the squash bowl with a spoon, avoiding the skin.
Acorn squash is so delicious on its own, and adding a delicious stuffing takes it to the next level of delicious town.
If you’re a vegetarian, this recipe is just as good with the sausage omitted! Or, if you’re feeling adventurous, this would be great with some feta cheese in place of Parmesan. Really, the possibilities are endless when you’re stuffing squash.
Next time you need an easy dinner recipe, try this Sausage Apple Quinoa Stuffed Acorn Squash. It’s the perfect fall squash recipe to get you in the mood for Thanksgiving.
2
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Save RecipeIngredients
- 1 acorn squash
- 1 tablespoon butter
- 1/2 pound sausage
- 1 stalk celery, chopped
- 1/2 onion, chopped
- 1 carrot, chopped
- 1 apple, chopped
- 1/2 teaspoon parsley
- 1/2 teaspoon sage
- Salt and pepper to taste
- 1 cup quinoa, cooked
- 1 egg
- Parmesan cheese, shredded
Instructions
- Preheat oven to 400 degrees F. With a sharp knife, cut acorn squash in half and scoop out the seeds. Place squash skin side down a baking dish and place 1/2 tablespoon butter in each half. Bake for about 45 minutes - 1 hour or until the squash is soft.
- Meanwhile, cook the sausage in a pan until browned. Transfer sausage with a slotted spoon to a bowl. Leave a bit of grease in the pan to saute the vegetables.
- Saute the onion, celery and carrot until soft. Add in the apple, parsley, sage, salt and pepper and continue cooking 2 minutes. Transfer onion mixture to the bowl with the sausage. Stir in quinoa and egg.
- Once the squash is cooked, stuff each half with the sausage mixture and sprinkle with cheese. Bake for an additional 10 minutes or until the cheese starts to brown.
