Shanelle's Sausage, Quinoa and Mushroom Stuffed in Acorn Squash Bowls for 2

Sausage, Quinoa and Mushroom Stuffed in Acorn Squash Bowls for 2

Preheat oven: 350 degrees

Prep Time: 15-20 minutes

Cooking time: 55 minutes

1 Medium acorn squash 

1/2 lb sausage mix without casing

1/2 cup of cooked quinoa 

1/2 small onion 

2 garlic cloves

1/2 celery stalk cut into 

1 cup of mushrooms (portobello) 

1/4 cup walnuts

1/4 cup cranberries

1 tsp kosher salt

1 tsp sage

2 tsp rosemary or 1 twig (strip the twig and use the leaves)

1/2 tbsp olive oil

  1. Preheat oven. Cut the squash in half lengthwise and clear out the guts. You might want to make the bowl a little bigger to hold more stuffing so take a spoon and make the area bigger by scraping out a little of the squash. The acorn needs to sit flat so cut off a thin layer of skin off the bottom giving it a flat bottom. 
  2. Put the squash bowls on a cookie sheet or in a baking dish. I used ceramic tart ramekins.
  3. Start preparing the stuffing by dicing the onion and celery. Dice garlic Slice the mushrooms. 
  4. Put the olive oil in a skillet with the heat set on medium. Let it sizzle. Throw the sausage in the skillet. Make sure that you are breaking the meat into pieces with your utensil as you cook. Just make sure the meat is brown on the outside. Don’t cook it completely. 
  5. Throw your diced and sliced veggies in the mix. Add cranberries, garlic, rosemary, sage, salt, walnuts, and quinoa. Toss everything together in the skillet. The heat should be low or off to avoid over cooking. 
  6. Now you’re ready to stuff. Spoon the mix into your squash bowls. Any leftover mix can be cooked separately in the oven in an oven safe dish. The Next Day Lunch Idea: throw the left overs onto some pasta and add cooked spinach. 
  7. Put your stuffed squash in the oven for 45 minutes. Check the leftovers at 20 minutes into cook time because it will cook faster than the stuffed acorn squash.
  8. Let cool and enjoy!

Time not on your side? 

  • There are precut frozen mixes of onions and celery that are perfect for this recipe. Only use a 1/2 cup of that for this recipe. 
  • Use sliced mushrooms
  • There is pre cut sliced garlic in jars

Need an affordable option?

  • Garlic powder (not garlic salt! that will add unnecessary salt to the recipe) is an affordable option that will last for many meals
  • Kosher salt isn’t necessary. You can use regular table salt.
  • Rosemary and sage don’t need to be fresh. These spices go a long way if you buy them dried. 
Lunch Idea: Throw the leftover stuffing onto some cooked whole wheat pasta and fresh spinach. When it is heated in the microwave the spinach will wilt.