Description
This sage and sausage stuffed acorn squash is a delicious and hearty dish perfect for fall.
Ingredients
Scale
- 2 acorn squashes, halved and seeded
- 1 pound Italian sausage
- 1 cup cooked quinoa
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- In a skillet, cook the sausage over medium heat until browned.
- Add the onion and garlic to the skillet and cook until softened.
- Stir in the cooked quinoa, sage, thyme, cranberries, and walnuts.
- Stuff the sausage mixture into the acorn squash halves.
- If using, sprinkle shredded cheese on top of each stuffed squash.
- Place the stuffed acorn squashes on a baking sheet and bake for 30-35 minutes.
Notes
- This dish can be made vegetarian by substituting the sausage with plant-based sausage.
- Any leftover filling can be stored in the fridge for a few days.
Nutrition
- Serving Size: 1 half of the acorn squash
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg