Quinoa Stuffed Acorn Squash

3 Stuffed Acorn Squashs on plate with spoon

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Quinoa Stuffed Acorn Squash

Serving this quinoa stuffed acorn squash is one way to really wow your friends. The squash's deep orangey flesh has a wonderful savory-sweet flavor which pairs well with the stuffing made with quinoa, cranberries and spicy sausage. This recipe is easier than it may look, yet the presentation is so impressive!

Prep Time20

Cook Time45

Total Time1 5

Course: Thanksgiving, vegetables

Cuisine: American

Servings: servings

Calories: 570kcal

Author: Kathy Kingsley

Ingredients

2 medium acorn squash
1 Tablespoon olive oil
Salt and freshly ground black pepper
6 ounces andouille sausagecut into small pieces
1 cup chopped onion
¾ cup chopped celery
¾ cup chopped red or orange bell pepper
1 medium apple cored and chopped
¾ cup dried cranberries
1 Tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
2 cups cooked quinoa farro, or rice
⅓ cup panko bread crumbs
3 Tablespoons Grated Parmesan cheese for topping
Maple syrup for serving

Instructions

Roast the squash: Preheat the oven to 400°F. Using a sharp knife, cut the squash in half crosswise. Cut a flat spot on the bottom so the squash halves sit flat. Using a spoon, scoop out the seeds and stringy pulp from the cavities. Place the squash halves, cut side up, on a baking sheet. Brush the squash with olive oil and season with salt and pepper. Roast for 30 minutes, or until just tender when pierced with a fork.
Meanwhile, make the stuffing. In a large skillet, heat 1 Tbs. of the oil over medium heat heat. Add the sausage, and cook stirring often, until lightly browned, about 3 minutes. Remove the sausage to a plate.
Heat the remaining oil in the skillet over medium high heat. Add the onion, pepper, celery and garlic and cook, stirring often, until softened, about 4 minutes. Add the apples, dried cranberries, thyme, sage, red pepper flakes, and salt and pepper to taste. Return the sausage to the skillet and stir in the quinoa and remove the pan from the heat.
Spoon the filling into the squash halves. In a small bowl, mix the breadcrumbs and Parmesan cheese. Sprinkle over the top.
Return the squash to the oven and bake until heated through and the panko mixture is lightly brown, about 15 minutes. Remove from the oven and serve with a drizzle of maple syrup.

Notes

Try these other delicious stuffed vegetable recipes:
Pancetta-Parmesan Stuffed Zucchini
Stuffed Eggplant Parmesan

Nutrition