Acorn Squash Stuffed with Quinoa and Sausage

Acorn Squash Stuffed with Quinoa (keen-wah) and Sausage

A few months ago, my friend Jen gave me this advice: “You better find yourself a guy who works out, has skinny genes, or both.” The more time you spend with me, the more I’ll try to feed you. My roommate can attest to this fact. Cooking for people makes me happy.



Acorn Squash Stuffed with Quinoa and Sausage


Recipe adapted from Other Side of Fifty


I doubled this recipe to have leftovers for lunch, but 1/2 squash was enough to fill me up for dinner.


Ingredients:

• 1 acorn squash
• 1/2 cup quinoa, rinsed
• 1 cup chicken broth
• 1/2 pound bulk turkey sausage
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 stalk celery, diced
• 1 clove garlic, minced
• 1 tablespoon flour
• 1/2 cup chicken broth
• 1/2 teaspoon dried thyme
• Bunch of fresh parsley, chopped
• Bread crumbs and parmesan cheese for sprinkling

Directions:

1. Preheat the oven to 375 degrees.  Slice the acorn squash in half lengthwise from top to bottom.  Clean out seeds.  Place halves, flesh-side up, in a shallow pan and add 1/4 inch water.  Roast for 45-50 minutes, or until tender.
2. In a medium pan, bring quinoa and chicken broth to a boil over high heat, reduce heat to low, cover, and simmer for 10-15 minutes.  
3. Brown turkey sausage in a large skillet.  Drain and set aside.  Wipe the skillet clean with a paper towel and return to the stove.
4. Heat olive oil in the skillet.  Saute the onion, celery, and garlic  until softened and tender.  
5. Sprinkle flour over the vegetables and stir to combine.
6. Whisk in the chicken broth and stir until the mixture begins to thicken.
7. Stir in the sage and parsley and remove skillet from heat.
8. Spoon the mixture into the acorn squash halves.  Sprinkle with bread crumbs and parmesan cheese.
9. Bake stuffed squash for 10-15 minutes, or until bread crumbs begin to brown.