Like the rest of New England, I can’t get enough of fall flavors. Each week I make a point to pick something different up at the market. So far this season, I baked some butternut squash, spaghetti squash and now I’m onto acorn squash.
Acorn squash is a great, low-calorie source of potassium, vitamin C, vitamin A and dietary fiber. It will fill you up without weighing you down. Below is a recipe for quinoa-stuffed acorn squash, but the recipe packs a lot more than those two ingredients. Follow my lead or pick up your favorite sausage and veggies to sub in.
Quinoa-stuffed acorn squash
1 acorn squash, sliced in half with seeds removed
1/2 cup uncooked quinoa
1 cup water for cooking quinoa, plus more for cooking squash
1 cup kale or spinach, chopped
1/4 cup yellow onion, diced
2 garlic cloves, minced
1 cup red bell pepper, green pepper and yellow/orange pepper medley, diced
2 cooked chicken sausage links
1 tsp Italian spices
Salt and pepper to taste
- Preheat oven to 375ºF. Get a large baking dish out, and add water to the bottom of it until the water is about ¼” tall. Place the squash cut-side-down into the dish and poke a couple of holes into the rinds with a fork.
- Bake for 30 minutes and prep the filling while the squash is baking.
- Cook the quinoa. In a pot, bring the water and quinoa to a boil. Reduce to simmer, cover and stir frequently until the water is absorbed. Set aside.
- In a wok or skillet, saute the onion and garlic in 1 Tbsp of oil over medium heat until fragrant. Add the peppers and cook for 1-2 minutes. Add the chicken sausage to get a nice sear. Finally, add the kale and cook until it wilts.
- Stir the quinoa into the veggie/sausage mix.
- Once the squash is done: Drain the squash baking dish and flip the squash halves to face up. From here, you have a couple of options: a.) Put the quinoa right in the squash. Or, b.) Take a fork and loosen the squash from the rind and add it to the quinoa/veggie mixture, then re-stuff the rind.
I had extra filling which I took for lunch the next day.