Gluten Free Stuffed Acorn Squash

Stuffed acorn squash filled with quinoa, apples, chicken and apple sausage, sage, and warming fall spices and flavors is a comforting and colorful dish loaded with healthy and delicious flavors.

Course Side Dish

Cuisine American

Keyword Gluten Free Stuffed Acorn Squash

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories

Author Safeway

Ingredients

2 acorn squash sliced in half and seeds removed
1 sweet onion chopped
1 medium apple diced
2 Open Nature® Chicken & Apple sausages cut lengthwise, then sliced
2 large cloves garlic grated
2 cups O Organics® chicken broth
1 cup O Organics® quinoa
1 tsp chopped fresh sage
1 tsp chopped O Organics® fresh rosemary
1/4 cup chopped fresh flat-leaf parsley
1/2 cup dried fruit such as a mix of cranberries or apricots
1 cup toasted pecans

Instructions

Preheat oven to 450ºF. Brush each squash with olive oil and sprinkle with kosher salt and freshly ground black pepper. Place squashes cut-side down on a baking sheet covered in parchment paper. Bake for 30 minutes, until squash is tender and edges are golden brown.
In a pot sprayed with cooking spray and heated to medium-high, sauté chopped onion for 7 minutes. Add sausage and zucchini, sautéing until well-browned. Add garlic, sage, and rosemary, sautéing one more minute. Move sausage and vegetable mixture to a plate and cover with foil. Set aside.
Add broth and quinoa to the empty pot and bring to a boil. Cover, reduce heat and cook 15 minutes, until quinoa is done. Fluff with a fork, and fold in sausage and vegetable mixture. Fold in parsley, dried fruit and pecans.
Fill the squash halves with the quinoa mixture, dividing it equally. Put stuffed squashes back into the oven at 400ºF for 15 minutes. Remove and serve immediately!

Notes

Instead of zucchini, consider swapping (or adding) sliced mushrooms, chopped apple or chopped pepper. Sauté all veggies along with sausage. Add a pinch of red pepper flakes for a kick of heat! Roasted walnuts or hazelnuts may be substituted for the roasted pecans.

Nutrition