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!
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.
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!
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