Ingredients

The following ingredients have 4 Servings
  • 2 acorn squash (halved, seeds and pulp removed (reserve if you wish to roast) *see note)
  • 1 tablespoon olive oil
  • 2 cups quinoa (prepared according to package directions)
  • 2 shallots (minced)
  • 2 leaves sprigs rosemary (only, chopped)
  • 1 green bell pepper (chopped)
  • 1 cup mushrooms (sliced)
  • 1/4 cup white wine
  • 1 cup fresh spinach
  • 3 links mild chicken sausage (casings removed, crumbled and cooked)
  • 1/2 cup pine nuts (toasted (optional))
  • 1 cup dried cranberries
  • 1/2 cup feta cheese (crumbled)
  • 1/4 cup squash or pumpkin seeds
  • Cooking Spray

Instruction

  • Preheat the oven to 375 degrees.
  • Cut the bottoms of each squash to prevent rolling when served. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Bake squash, flesh side down for 30-40 minutes or until they are easily pierced with a fork.
  • Meanwhile, make the filling by heating olive oil in a medium skillet. Add shallot, saute for 2-3 minutes and then add green bell pepper until soft. Lastly, add mushrooms, white wine, and rosemary. Continue to cook until liquid has reduced significantly. Take off the stove and add spinach, toss until wilted. Transfer all to cooked quinoa, also adding cooked chicken sausage, pine nuts, and dried cranberries.
  • When the acorn squash is done, flip over and spoon quinoa mixture evenly into each. Top with crumbled feta cheese and pumpkin/squash seeds. Serve hot and enjoy!
  • If you've tried this recipe, come back and let us know how it was!