Wondering what to do with acorn squash? Let’s stuff it with sausage and apple and turn it into a really satisfying fall and wintertime dinner! It’s hearty and super comforting while staying healthy and nutritious.
* Note for Vegetarians and Vegans: It’s really easy to make this recipe meat+egg free. Simply remove the sausage to make it meat free, and replace the egg with 1 Tablespoon of flax meal mixed with 3 Tablespoons of water to make it vegan. Enjoy!
2 acorn squashes
1 tablespoon coconut oil, melted
¼ teaspoon garlic salt
¼ teaspoon ground sage
1 pound loose sweet Italian sausage
1 tablespoon olive oil
2 teaspoons fresh garlic, minced
1 yellow onion, chopped
2 celery stalks, chopped
4 ounces Mushrooms, chopped
2 apples, seeded and chopped
¼ cup dry white wine
1 teaspoon dried marjoram
½ teaspoon ground sage
1 cup cooked quinoa
sea salt
black pepper
1 egg, beaten
2 tablespoons fresh parsley, minced
Preheat the oven to 375 F. Cut the acorn squash in half, widthwise. Seed. Mix the coconut oil with the garlic salt and ¼ teaspoon sage. Brush over the acorn squash. Bake for 60 minutes.
Place a large skillet over med high heat. Add the sausage and cook for 5 minutes, breaking it up into smaller pieces until all the pink is gone. Push to the sides of the pan, leaving the center clear.
Add the olive oil to the center of the pan. Add the garlic and onion, cooking for 5 minutes. Add the celery, mushroom, apple, white wine, marjoram and sage. Cook for 5-10 minutes. Remove from heat and place in large bowl.
Mix in the quinoa, sea salt and black pepper, egg and parsley. Fill the acorn squash, mounding slightly. Bake for 20 more minutes until the egg is set. Enjoy!
Calories: 542
Fat: 24g
Carbohydrates: 61g
Sodium: 850mg
Fiber: 10g
Protein: 20g
Sugar: 12g