Quinoa-Stuffed Acorn Squash Recipe

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Quinoa-Stuffed Acorn Squash Recipe

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Here's an amazingly flavorful (and healthy) recipe my family will actually eat. You can omit sausage if you want to make it a side dish or even lighter. —Valarree Osters, Lodi, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 2 small acorn squash (about 1-1/2 pounds each)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon garlic powder
  • 2 Italian turkey sausage links (about 8 ounces), casings removed
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 3/4 cup quinoa, rinsed
  • 1-1/2 cups chicken stock
  • 1 large egg, lightly beaten
  • 1 tablespoon minced fresh parsley
  • Shredded Parmesan cheese
  • Additional minced fresh parsley

Directions

Preheat oven to 400°. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a baking sheet, hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes.
Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash.
Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley. Yield: 4 servings.
Originally published as Quinoa-Stuffed Acorn Squash in Healthy Cooking Annual Recipes Annual 2018, p168

Nutritional Facts

1 stuffed squash half: 351 calories, 10g fat (2g saturated fat), 67mg cholesterol, 740mg sodium, 53g carbohydrate (7g sugars, 7g fiber), 16g protein.

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  • 2 small acorn squash (about 1-1/2 pounds each)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon garlic powder
  • 2 Italian turkey sausage links (about 8 ounces), casings removed
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 3/4 cup quinoa, rinsed
  • 1-1/2 cups chicken stock
  • 1 large egg, lightly beaten
  • 1 tablespoon minced fresh parsley
  • Shredded Parmesan cheese
  • Additional minced fresh parsley
  1. Preheat oven to 400°. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a baking sheet, hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes.
  2. Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash.
  3. Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley. Yield: 4 servings.
Originally published as Quinoa-Stuffed Acorn Squash in Healthy Cooking Annual Recipes Annual 2018, p168

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