Yet another squash recipe! I do love them very much… This stuffed acorn squash is a combination of the season’s “Holiday flavors” with an Italian twist. I love finishing dishes with raw extra virgin olive oil and fresh Parmesan cheese ❤
This recipe is fairly easy to execute, super-tasty, looks beautiful when you plate it, and last but not least, has great nutritional values.
What’s your favorite squash?
Nicole’s QUINOA, SAUSAGE & APPLE STUFFED ACORN SQUASH
– Gluten Free Recipe –
1 medium Acorn Squash
½ cup of Organic Quinoa
1 ½ – 2 cups of Water
2 mild Italian Sausages
1 Granny Smith Apple
¼ cup chopped Walnuts
3 Green Onions
2 Tbsp Organic Raw Agave Nectar OR Maple Syrup
2 Tbsp Extra Virgin Olive Oil
1 Tsp Paprika
1 Tsp Curry Powder
Salt & Pepper
Preheat oven to 375F. Set the squash on a baking sheet and roast for about 20 minutes (yes! the whole thing!). Remove from the oven, let cool down until you can easily handle it and with a sharp knife cut it in half, lengthwise. Remove membrane and seeds and place back on baking sheet. Brush each half with olive oil and season with salt & pepper. Put back in the oven for another 30 minutes. When ready set aside.
In the meantime place quinoa, water, and a couple teaspoons of salt in a medium saucepan and bring to boil. Reduce to simmer, cover and cook until all water is absorbed and grains are soft (12 to 15 minutes). Make sure you stir occasionally to avoid the quinoa to stick to the bottom of the pan. When ready set aside.
In a pan on low/medium heat combine the chopped green onions with sausage (remove casings) and saute’ until brown. Add the chopped apple, cover and cook for 8-10 minutes, stirring occasionally. Uncover, add spices, agave nectar, and walnuts. Stir and cook for an additional 2-3 minutes. When ready combine with quinoa, add olive oil and adjust salt.
Stuff your acorn squash halves and top them with some fresh Parmesan cheese and cracked black pepper.
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