Quinoa-Stuffed Acorn Squash
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
Total TimePrep: 15 min. Bake: 45 min.
- 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
- 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 Facts1 stuffed squash half: 351 calories, 10g fat (2g saturated fat), 67mg cholesterol, 740mg sodium, 53g carbohydrate (7g sugars, 7g fiber), 16g protein.
Originally published as Italian Herb Quinoa Stuffed Acorn Squash in Healthy Cooking Annual Recipes 2018
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