Quinoa and Sausage-Stuffed Acorn Squash

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Who doesn’t love a home filled with the smells of roasted squash and fresh herbs? This is one of my favorite edible-bowl dinners to make on a cold evening.

[/vc_column_text][/vc_column][vc_column border_color=”” visibility=”” width=”1/4″][vc_column_text title=”” disable_pattern=”true” align=”left” margin_bottom=”0″ animation=”” el_class=””]
[/vc_column_text][/vc_column][/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=”” animation=””][vc_column border_color=”” visibility=”” width=”1/2″][vc_single_image image=”7362″ alignment=”center” style=”vc_box_rounded” border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”medium”][/vc_column][vc_column border_color=”” visibility=”” width=”1/2″][vc_tabs heading_title=”” style=”default” orientation=”horizental” tab_location=”left” responsive=”true” container_bg_color=”#fff” el_class=””][vc_tab icon=”” title=”Ingredients” tab_id=”1411467135-1-9995fb-97983379-3b8066b6-2a40″][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]4 acorn squashes

olive oil

8 ounces sausage without casings (I like to use Italian sausage)

1 carrot, finely chopped

1/2 onion, finely chopped

2 cloves garlic, mined

1/2 cup water

2 cups quinoa, cooked

2 tablespoons fresh parsley, minced

1/2 teaspoon fresh thyme, minced

Salt and black pepper to taste

Monterey Jack cheese for garnish, if desired[/vc_column_text][/vc_tab][vc_tab icon=”” title=”Directions” tab_id=”1411467135-2-5495fb-97983379-3b8066b6-2a40″][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]Cut the “lid” off the top of each squash and set aside. Scoop out seeds but leave as much flesh as possible. Place squashes, cut side down, on an oiled baking sheet and cook in a 375 degree oven until the flesh is soft and the outer skin wrinkles a bit. Set aside to cool.

Heat a large skillet and about 2 tablespoons olive oil. Add the sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside. Saute carrots in the sausage drippings for 5 minutes, then add the onion and garlic and saute until tender.

Combine sauteed vegetables, sausage, cooked quinoa, herbs and 1/2 cup cheese (if using) and mix well. Stuff about a cup into each squash and top with a bit more cheese. Arrange squashes on a baking sheet and cook in a 350 degree oven about 20 minutes, or until heated through.[/vc_column_text][/vc_tab][/vc_tabs][/vc_column][/vc_row]

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