Imagine a dish that combines the rustic sweetness of roasted acorn squash with the rich, hearty flavors of Italian sausage and quinoa - a culinary masterpiece that transforms an ordinary weeknight dinner into an extraordinary dining experience. This Savory Stuffed Acorn Squash is not just a recipe; it's a journey of textures and tastes that will leave your taste buds dancing and your family begging for seconds. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your meal game with minimal effort and maximum deliciousness!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes
- 1 lb Italian sausage
- 1 cup cooked quinoa
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper.
- Cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp. Use a sharp knife to create a flat surface on the bottom of each squash half so they sit stable on the baking sheet.
- Drizzle the inside of each squash half with olive oil and sprinkle with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, until the flesh becomes tender when pierced with a fork.
- While squash is roasting, heat a large skillet over medium-high heat. Remove Italian sausage from casings and brown in the skillet, breaking it into small crumbles.
- Add chopped onion and celery to the sausage. Sauté until vegetables are soft and translucent, approximately 5-7 minutes.
- Stir in cooked quinoa, garlic powder, dried thyme, salt, and pepper. Mix thoroughly and remove from heat.
- Once squash is tender, remove from oven and flip cut-side up. Fill each squash half generously with the sausage-quinoa mixture.
- Return stuffed squash to the oven and bake for an additional 10-15 minutes until the filling is heated through and edges are slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs like parsley or thyme if desired.
Tips
- Choose firm, symmetrical acorn squashes with smooth, matte skin for the best roasting results.
- Create a flat bottom when cutting squash halves to prevent tipping and ensure even cooking.
- Don't skip the initial roasting of squash - this step develops deep, caramelized flavors.
- Use fresh Italian sausage and remove from casings for the most authentic taste and texture.
- Quinoa adds nutritional value and helps bind the stuffing, but you can substitute with rice if needed.
- For extra richness, consider adding grated Parmesan cheese to the stuffing mixture.
- Let the stuffed squash rest for 5 minutes after baking to allow flavors to meld and filling to set.
- Fresh herbs like parsley or thyme make an excellent garnish and add a bright, fresh finish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 65mg
