Stuffed Acorn Squash
Updated: Sep 13, 2021
The perfect fall dish: an easy and cozy meal you will fall in love with ... see what I did there!
I'm a November baby, so fall has always been my favorite season. Some of my fall obsessions include: apple & pumpkin picking, cozy sweater weather, pumpkin scented candles, cooking warm delicious meals, going to the farmer's market, drinking pumpkin spice lattes, . Beyond excited for all of the cute and fun festivities!
To kick off the season, I decided to cook this absolutely stunning dish. I present to you this sweet and spicy stuffed acorn squash that will leave your belly and mind feeling happy! This dish is super simple to make and is the perfect balanced meal.
– acorn squash
– chicken sausage
– baby kale and/or spinach
– dried cranberries
– candied pecans
– 1/2 cup quinoa
– shredded parmesan cheese (vegan used here)
– olive oil (garlic infused used here)
– balsamic glaze
– hot honey
– salt & pepper
preheat your oven to 400 degrees.
carefully cut your acorn squash in half, and cut off the bottom to create a flat surface. scoop out all of the seeds.
drizzle on some olive oil and sprinkle salt, pepper, and whatever other seasonings you would like.
bake in the oven for 40 minutes.
cook your quinoa on the stovetop.
cook your chicken sausage and baby kale/spinach in a pan.
remove your squash from the oven, and begin to stuff it with the chicken sausage and kale, and separate the quinoa into the two halves; you should have about 1/4 cup of quinoa in each half of the squash. layer on some parmesan cheese and stick it back in the oven for a few minutes on the broil setting.
remove from the oven. add some chopped candied pecans and dried cranberries. drizzle on some balsamic glaze and hot honey.
This recipe is seriously going to be on repeat for me for the whole season and I'm not sorry about it!