Christmas season is well underway and the Keuilian house is decked out with lights and trimmings – both inside and out! Andrew and Chloe, who are 10 and 8 this year, have contagious excitement for advent and the activities and traditions of the season. And oh the many activities there are…two Christmas programs at school, two parties to host, a big family gathering on Christmas eve, three gift exchanges, tickets to a couple of shows, and a few weekend and overnight trips, including a weekend in the snow!
All the while I’m chipping away at my new book – with the cover shoot on Monday and 52 days until the big deadline – so I’m stealing away hours in the kitchen, and racing home in the afternoons to catch that last hour of photo ready sunlight, and holing up in my corner of the living room with my laptop next to the live Christmas tree, typing away.
It’s a satisfying level of busy – the hum of each new day rolling right into the next…however it doesn’t leave too much time each day for putting together dinner. Slow cooker dinners are happening multiple times each week and also simple, wholesome dinners like this Stuffed Acorn Squash recipe.
I’ll walk you through this simple and satisfying dinner recipe in the video below…
* 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 squash
- 1 Tablespoon coconut oil, melted
- ¼ teaspoon garlic salt
- ¼ teaspoon ground sage
- 1 lb sweet Italian sausage, loose
- 1 Tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 yellow onion, chopped
- 2 celery ribs, chopped
- 4 oz mushrooms, chopped
- 2 apples, seeded and chopped
- ¼ cup dry, white wine
- 1 teaspoon dried marjoram
- ½ teaspoon dried, ground sage
- 1 cup cooked quinoa
- sea salt and black pepper
- 1 egg, beaten
- 2 Tablespoons fresh parsley, chopped
- 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!