Home Recipes Ingredients Vegetables Squash

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

Add a Review

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 45 min.

Makes

4 servings

Here's an amazingly flavorful (and healthy) recipe that my family will actually eat. You can omit the sausage if you want to make it a side dish or an even lighter meal. —Valarree Osters, Lodi, Ohio

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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.

Nutrition Facts

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

Quinoa-Stuffed Acorn Squash

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home