Quinoa-Stuffed Acorn Squash

Name: Quinoa-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings.
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

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

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.