Dinners and Mains
Savory Roasted Acorn Squash Stuffed with Sausage and Quinoa
This stuffed acorn squash is the ultimate autumn comfort food, combining the natural sweetness of roasted squash with a savory, protein-packed filling. It is a hearty, complete meal served in a beautiful edible bowl that makes any weeknight dinner feel special.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 520 kcal
Method
Preheat your oven to 400°F (200°C). Cut the acorn squash in half from stem to point and scoop out the seeds. Brush the flesh with olive oil and place them cut-side down on a baking sheet. Roast for 30-35 minutes until the flesh is tender when pierced with a fork.
While the squash roasts, rinse the quinoa and combine it with chicken broth in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
In a large skillet over medium heat, brown the Italian sausage with the diced onion until the meat is cooked through and the onions are translucent. Stir in the garlic for the last minute.
Add the chopped kale and dried cranberries to the skillet, cooking for 2-3 minutes until the kale is wilted. Stir in the cooked quinoa and half of the parmesan cheese.
Turn the roasted squash halves over so the cavity is facing up. Divide the sausage and quinoa mixture evenly between the four halves. Top with the remaining parmesan cheese.
Return the stuffed squash to the oven and bake for another 10-12 minutes, or until the cheese is melted and the stuffing is heated through. Serve immediately.
Notes
If your squash won't sit flat, slice a tiny sliver off the rounded bottom to create a stable base.
For a kick of heat, use spicy Italian sausage instead of sweet or mild.
Toast the dry quinoa in the pot for 2 minutes before adding the broth to enhance its nutty flavor.
You can substitute the kale with spinach, but add it at the very end as it wilts much faster.
