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Stuffed Acorn Squash with Sausage and Quinoa

Close-up of stuffed acorn squash halves filled with quinoa, sausage, cranberries, and kale.
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A simple and flavorful stuffed acorn squash recipe perfect for a fall or winter weeknight dinner or a festive Thanksgiving side dish. This recipe is approachable for all skill levels and uses everyday ingredients.

Ingredients

Scale
  • 2 acorn squash
  • 1 tablespoon olive oil
  • 1 pound bulk pork sausage
  • 1 cup cooked quinoa
  • 1/2 cup chopped onion
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
  4. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
  5. While the squash is roasting, cook the sausage in a skillet over medium heat until browned. Drain off any excess fat.
  6. Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes.
  7. Stir in the cooked quinoa, dried cranberries, chopped pecans, sage, and thyme. Season with salt and pepper to taste.
  8. Once the squash is tender, carefully flip the halves over.
  9. Spoon the sausage and quinoa mixture into the cavities of the roasted squash.
  10. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until heated through and the filling is lightly browned.

Notes

  • You can prepare the filling ahead of time and refrigerate it. Reheat the filling before stuffing the squash.
  • For a vegetarian option, substitute the sausage with a plant-based sausage or extra vegetables like mushrooms and spinach.
  • This recipe is a great example of healthy comfort food.

Nutrition

Find it online: https://www.purecookingjoy.com/stuffed-acorn-squash-recipe/

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