Italian Sausage and Quinoa Stuffed Acorn Squash

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 45 minutes

As the leaves change and the air turns crisp, indulge in the comforting flavors of fall with these Italian Sausage and Quinoa Stuffed Acorn Squash. Each bite is a warm, savory embrace of the season.

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Fall is the time for hearty, satisfying dishes that warm the soul. This recipe is a celebration of the rich, savory goodness that Italian sausage brings, combined with the nuttiness of quinoa and the sweetness of roasted acorn squash. It's a dish that speaks of cozy evenings and gathering around the table, sharing laughter and good food. I hope you savor this taste of fall as much as I do.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 450

2 acorn squash, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1/2 pound Italian sausage, casings removed
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced (any color)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish

Steps

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the acorn squash halves, cut side down, on a baking sheet. Roast in the oven for 20-25 minutes, or until they are fork-tender.

Step 3

While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and break it into crumbles as it cooks. Cook until browned and cooked through, about 5-7 minutes. Remove any excess grease if necessary.

Step 5

Add the chopped onion, garlic, and bell pepper to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender.

Step 6

Stir in the cooked quinoa, dried oregano, red pepper flakes, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.

Step 7

Remove the roasted acorn squash from the oven and carefully flip them over. Fill each squash half with the Italian sausage and quinoa mixture.

Step 8

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the tops are lightly browned.

Step 9

Garnish with grated Parmesan cheese and chopped fresh parsley before serving.

Make it your own!

Add a drizzle of balsamic reduction or sprinkle with toasted pine nuts for an extra layer of flavor and texture.

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