2acorn squashhalved, seeds and pulp removed (reserve if you wish to roast) *see note
1tablespoonolive oil
2cupsquinoaprepared according to package directions
2shallotsminced
2leavessprigs rosemaryonly, chopped
1green bell pepperchopped
1cupmushroomssliced
1/4cupwhite wine
1cupfresh spinach
3linksmild chicken sausagecasings removed, crumbled and cooked
1/2cuppine nutstoasted (optional)
1cupdried cranberries
1/2cupfeta cheesecrumbled
1/4cupsquash or pumpkin seeds
Cooking Spray
Instructions
Preheat the oven to 375 degrees.
Cut the bottoms of each squash to prevent rolling when served. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Bake squash, flesh side down for 30-40 minutes or until they are easily pierced with a fork.
Meanwhile, make the filling by heating olive oil in a medium skillet. Add shallot, saute for 2-3 minutes and then add green bell pepper until soft. Lastly, add mushrooms, white wine, and rosemary. Continue to cook until liquid has reduced significantly. Take off the stove and add spinach, toss until wilted. Transfer all to cooked quinoa, also adding cooked chicken sausage, pine nuts, and dried cranberries.
When the acorn squash is done, flip over and spoon quinoa mixture evenly into each. Top with crumbled feta cheese and pumpkin/squash seeds. Serve hot and enjoy!
If you've tried this recipe, come back and let us know how it was!
Notes
To use acorn squash seeds for garnish, rinse to remove all flesh. Spread out evenly on a baking sheet and toss with a drizzle of olive oil. Season with fine sea salt and ground black pepper. Roast in the same oven as the acorn squash for 20-30 minutes, but flip often to prevent burning.