Easy Stuffed Acorn Squash
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 large acorn squash
- 1 lb ground sausage (Italian or breakfast)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa or rice
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1 tsp dried sage
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup shredded parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to point. Use a spoon to scoop out the seeds and stringy bits. Lightly brush the flesh with olive oil and season with a pinch of salt. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is in the oven, place a large skillet over medium-high heat. Add the ground sausage and cook, breaking it apart with a spoon, until it is browned and cooked through. Add the diced onion and minced garlic to the skillet. Continue cooking for 3 to 5 minutes until the onions are soft and translucent.
- Reduce the heat to low. Stir in the cooked quinoa (or rice), dried cranberries, chopped nuts, dried sage, and dried thyme. Toss everything together until well combined and heated through. Taste the mixture and add salt and pepper as needed.
- Once the squash is tender, remove the baking sheet from the oven and carefully flip the squash halves over so the hollow centers are facing up. Divide the sausage mixture evenly among the four halves, pressing down slightly to pack it in. If you are using parmesan cheese, sprinkle it over the top now. Return the squash to the oven and bake for an additional 10 to 15 minutes until the tops are golden brown and the cheese is melted.
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