Quinoa-Stuffed Acorn Squash

acorn squash, quinoa, stuffed

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

Serves: 2

Ingredients

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

Directions

  1. 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.
  2. Bake for 30 minutes and prep the filling while the squash is baking.
  3. 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.
  4. 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.
  5. Stir the quinoa into the veggie/sausage mix.
  6. 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.

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