Description
A delicious and hearty dish featuring acorn squash stuffed with savory sausage and sage, perfect for a cozy meal.
Ingredients
Scale
- 2 acorn squashes
- 1 pound Italian sausage
- 1 cup cooked quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (optional)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Drizzle the insides with olive oil and sprinkle with salt and pepper.
- Place the squashes cut side down on a baking sheet and roast for 25-30 minutes.
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the sausage and cook until browned.
- Stir in the cooked quinoa, sage, salt, and pepper.
- Remove the squashes from the oven and fill each half with the sausage mixture.
- If using, sprinkle cheese on top of the stuffed squashes.
- Return to the oven and bake for an additional 10-15 minutes until heated through.
Notes
- Feel free to substitute turkey sausage for a lighter option.
- Add vegetables like spinach or bell peppers for extra nutrition.
- This dish can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 stuffed half squash
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg