Recipe: Sausage and Quinoa Stuffed Squash

Have you ever seen an item or ingredient at the grocery store and a lightbulb goes off with an amazing recipe? Well that happened to me when I saw this baby at Trader Joe’s:

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An unassuming, plain, vegetable wallflower. However, I’ve never met a squash I didn’t like. I’ve been in such a mood lately for fall comfort foods. This absolutely did the trick.

Sausage and Quinoa Stuffed Squash
1 acorn squash
1/2 lb. of sausage (mine was sweet italian pork)
1/2 cup quinoa
1.5 tbsp. parmesan cheese
2 tbsp. corn salsa
Pinch of fennel seeds
Pinch of red pepper flake
EVOO
Salt & pepper to taste

Half your squash, scoop out the guts, drizzle with EVOO, sprinkle with salt and pepper, and then roast in a 400 degree oven for 1 hour.

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Post-roast:

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Brown sausage over medium heat with fennel seeds, red pepper flake, salt and pepper:

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Add in corn salsa (you could add any veggie in here, we just had this leftover from our UFC party):

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While the meat cooks, get your quinoa going:

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When everything is done combine the sausage, quinoa, and parmesan cheese into your stuffing:

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Stuff roasted squash and enjoy!

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Such a perfect and yummy Fall meal!

About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, cereal, going to shows, scarves, kettlecorn, Gwen Stefani, yoga, my nephews, my cat Reggie, and my home: Boston.
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