Recipes

Stuffed and roasted Acorn squash

Movin' it with Michelle

Today was a busy day for us, but we managed to get to the DMV before the line went down the block, most of the housecleaning done, and our shopping at Aldi done for the next couple weeks.  They had beautiful acorn squash, so I just had to buy a couple to stuff and roast!

Ingredients/Recipe:

2 acorn squash-halved and seeds removed-Drizzle with extra virgin olive oil, season with kosher salt and pepper and roast in a 350 degree oven for about 20 minutes.

Next get the stuffing ready.

In a sauce pot boil water and prepare your quinoa according to the package instructions.  Mine called for 2 cups of boiling water, and cook the quinoa for 15 minutes. I cooked it al dente as its going to cook a bit more in the oven.

2 cloves of garlic, minced

1 small white onion, diced

4 baby portabella mushrooms, diced

1/2 of a green apple, peeled and diced-add LAST, just before removing from the heat

2 links of chicken sausage, cubed

2 pieces of bacon, cubed

While your quinoa is cooking, sauté the above ingredients for 20 minutes. Start first with the bacon and chicken sausage, then add the garlic, onions and mushrooms.  Add the apples just for the last 2-3 minutes.  Season with kosher salt, pepper, sage, and parsley (about 2 teaspoons each of sage and parsley).  Add in the quinoa when cooked and add to the stuffing mixture and remove from the heat.

Remove the roasted squash from the oven, and spoon in your stuffing.  Top with grated parmesan cheese, and put back in the oven for another 20 minutes at 375 or until the squash is slightly tender.

Delish!!!
Delish!!!

Dinner is served!  Enjoy!!!

Do you like squash? What’s your favorite way to prepare it?

I hope you are all having a great weekend!

❤ Michelle

Published by Movin' it with Michelle

My name is Michelle and I am a retired Air Force Master Sergeant. I have found a passion for running, cooking, writing, photography and all things that move my love for life! I've ran 3 full marathons, with a PR of 4:25, and 17 half marathons with a PR of 2:00:11 (yup-missed sub 2 by 11 seconds, lol). Thanks for joining me on my journey!

26 thoughts on “Stuffed and roasted Acorn squash”

  1. I have to try this! Is the Squash like “Spaghetti” or “Butternut”? (Strands or solid?)– That sounds like a strange question.
    Spaghetti Squash Au Gratin is a weekly staple here and occasionally Butternut Squash soup 🙂

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  3. I enjoy any type of squash, but acorn squash is definitely my favorite! I rarely eat it, though, as my wife says it is next to impossible to cut. They are so hard! If I do get my hands on an acorn squash, I would certainly consider your recipe, minus the pig, and probably subbing out rice for the quinoa. Great pic, by the way!

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  5. Squash is, in my humble opinion, THE best Fall addition to the menu! I love all types of squash: butternut is my favorite but I also love spaghetti & acorn – and I still use the summer squashes – zucchini and yellow all fall/winter long. 🙂 🙂 Great recipe Michelle!

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  11. We made this last night, we substituted the chicken sausage with spicy italian sausage and loved it! As I was eating it, I was wondering if it would be better to scoop out the squash after cooking it and chop it into smaller pieces and then add the squash back, then the rest of the ingredients. The presentation wouldn’t be as nice but it would make it a easier to eat (and share). I’ll try it next time and see how it comes out. Thanks Again!

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