Acorn squash has to be my favorites. Sweet potatoes is a close second, but acorn squash is so creamy! I can have a whole one of these bad boys for lunch with just some butter and cinnamon and be perfectly satisfied and full! With this recipe I at least add in a protein dense pilaf that is missing from the squash to make it more balanced. What’s in it other than sausage that makes it protein dense?
- Complete Plant Based Protein
- 1 cup of Quinoa = 8 g of protein
- High in Minerals
- 1 cup Quinoa = 15% Iron
- 1/4 cup serving = 11 g protein
- High in Minerals like Zinc and Magnesium
- High in Tryptophan for a better nights sleep
This no doubt will keep you satisfied and full. With the pumpkin seeds and dried cranberries this makes a great dinner that is full of fall and winter flavors. There is always leftover of the sausage, quinoa, and pumpkin seed pilaf so don’t worry about packing it into the acorn squash. You can always add the Golden Gravy by Chloe Coscarelli or my Butter Bean Gravy on top. Enjoy!
Sausage & Quinoa Stuffed Acorn Squash
- 1 lb. Italian ground Italian chicken sausage, or four Italian chicken sausage links, skin removed OR for plant based use your favorite Italian sausage and cut up finely. I use Field Roast
- 3 medium acorn squash, halved, and seeds removed
- olive oil for brushing QUINOA PILAF
- 2 tbsp olive oil
- 1 sweet onion finely chopped
- 1 cup quinoa
- 1 1/2 cups vegetable broth
- 1/2 cup water
- 2 springs fresh rosemary
- 1 tsp fresh thyme
- 2 garlic cloves, minced
- 1/2 cup toasted pumpkin seeds
- 1/4 cup dried cranberries
- salt and pepper
- Pre-heat oven to 400 degrees.
- Brush the insides of the prepared acorn squash with olive oil. On a cooking sheet with aluminum foil, place the acorn squash flesh side down, skin side up, and roast for 45-50 minutes.
- Meanwhile, prepare your sausage. MEAT BASED – (if using links, take sausage out of casing) Cook sausage in a small skillet until all of it is cook and crumbled. PLANT BASED – take the finely chopped sausage and cook until it’s crumbled and toasted. Remove from heat and set aside.
- Heat 1 tbsp of oil in a sauce pan. Add the chopped onion and cook until translucent, add garlic and cook until fragrant. Add quinoa, broth, water, rosemary, and thyme. Bring to a boil, reduce to low and simmer until liquid is absorbed – about 15-20 minutes. Take any sprigs of herbs out after it’s cooked.
- Add pumpkin seeds and dried cranberries to the quinoa once the quinoa is cooked.
- Add sausage and mix together. Divide if making both meat based and plant based.
- Once the acorn squash is roasted and has cooled, about 5-10 minutes, stuff them with the quinoa pilaf.
405 calories | 15.4 g fat | 3.3 g polyunsaturated fat | 7.7 g monounsaturated fat | 3.4 g saturated fat | 0 g trans fats | 81 mg cholesterol | 308 mg sodium | 48 g carbohydrates | 6.8 g fiber | 7 g sugar | 24 g protein | 41% Vitamin A | 36% Vitamin C | 20% Folate | 48% Magnesium | 20% Iron | 32% Potassium | 38% Zinc
Plant Based Seitan Sausage
457 calories | 20.8 g fat | 8.7 g polyunsaturated fat | 7.3 g monounsaturated fat | 3.2 g saturated fat | 0 g trans fats | 0 mg cholesterol | 923 mg sodium | 55 g carbohydrates | 9 g fiber | 7 g sugar | 20 g protein | 41% Vitamin A | 36% Vitamin C | 24% Folate | 50% Magnesium | 32% Iron | 25% Potassium | 34% Zinc