Description
Acorn squash stuffed with savory sausage and earthy mushrooms.
Ingredients
Scale
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1 pound Italian sausage, removed from casing
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup cooked quinoa
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with olive oil, season with salt and pepper, and place cut-side up on a baking sheet.
- Bake for 30-40 minutes, or until the squash is tender.
- While the squash is baking, cook the sausage in a large skillet over medium heat, breaking it up with a spoon until browned. Drain any excess grease.
- Add the onion and mushrooms to the skillet and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Remove from heat and stir in the cooked quinoa, Parmesan cheese, and parsley. Season with salt and pepper to taste.
- Once the squash is done, fill each half with the sausage and mushroom mixture.
- Return to the oven and bake for another 10-15 minutes, or until heated through.
- Serve warm.
Notes
- You can substitute the Italian sausage with ground turkey or chicken.
- Add other vegetables such as bell peppers or spinach to the filling.
- For a vegetarian option, omit the sausage and add more mushrooms and vegetables.
Nutrition
- Serving Size: 1/2 squash
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 75mg