Stuffed Acorn Squash

This one took a bit longer than 30 minutes, but it was worth it!


2 medium acorn squash, halved and seeds removed

Olive oil

Salt & pepper, to taste

16 oz pork sausage

2 apples, chopped

1 onion, chopped

2 cloves garlic, minced

1 cup fresh cranberries, chopped

1 bunch kale, stems removed and chopped

2 cups cooked quinoa

1/2 cup Parmesan, grated


Preheat oven to 375*. Brush acorn squash with oil, salt and pepper. Roast for 30 minutes, until softened. Remove from oven, flip over to let excess oil drain. Set aside.

Meanwhile, brown sausage in large sauté pan. Once browned, add apples, onions, and garlic. Cook to soften. Add cranberries and kale. Add 1 cup water to pan and cover–this will soften the kale.

Remove pan from heat, and stir in quinoa and Parmesan cheese. Fill squash with sausage-quinoa mixture. Top with additional Parmesan cheese.

Place squash under broiler to melt and brown cheese. Serve and enjoy!

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