Most Sunday’s result in me being over the whole “cooking thing,” despite the fact I love a great Sunday dinner. But this past weekend I sucked it up and got to the kitchen and tried a recipe that has been on my mind for awhile. The best part(s)? It was quick, beautiful AND delicious. And guess what – even J ate it (he usually see’s quinoa and runs).
It also was the perfect recipe to take for leftovers the next day!
Quinoa & Sausage Stuffed Acorn Squash
- 2 acorn squash, halved & seeded
- 3/4 cup quinoa, cooked according to box’s directions (I used tricolor)
- 4 links hot Italian turkey sausage, meat removed from links
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1/4 cup pecans, chopped
- 1 clove garlic, minced
- 10 fresh sage leaves, chopped
- 1 Granny Apple, unpeeled & seeded & chopped
- 1/4 cup dried Bing cherries
- Freshly grated Parmesan
- Olive Oil
- Salt/Pepper
- Line baking sheet with a Silpat or parchment and drizzle with olive oil.
- Place squash halves cut side down (I rubbed them around in the olive oil to make sure they were coated well) and roast for 25 minutes until tender.
- Heat a skillet over medium high heat (this is the first time I used my cast iron pan… eeeekkk!!) and add a couple tablespoons of olive oil.
- Once warm, add onion, bell pepper, garlic, sage and pecans. Saute for 10 minutes.
- Add sausage and break up with a spoon (I kept the veggies on one side of the pan and uncooked meat on the other). Once the pinkness is gone, stir the mixture together and remove from heat.
- Fold in cooked quinoa, apples and cherries and fill cooked squash halves with mixture. Top with freshly grated Parmesan and be prepared to have your taste buds become EXTRA happy!
*My tip is to chop everything finely and evenly. It makes it look beautiful and makes the flavors really develop when you truly are getting a taste of each ingredient in every bite!
Bon appetit!
