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:
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.
Post-roast:
Brown sausage over medium heat with fennel seeds, red pepper flake, salt and pepper:
Add in corn salsa (you could add any veggie in here, we just had this leftover from our UFC party):
While the meat cooks, get your quinoa going:
When everything is done combine the sausage, quinoa, and parmesan cheese into your stuffing:
Stuff roasted squash and enjoy!
Such a perfect and yummy Fall meal!
Domestocrat 