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Roasted Acorn Squash Stuffed with Quinoa, Sweet Apple Chicken Sausage and Walnuts

Posted Mar 01 2010 6:05am
Do I win an award for the longest recipe name ever?  

This one was an impromptu recipe creation and it came out really nicely.  It has a great  balance of sweet and savory.

Roasted Acorn Squash Stuffed with Quinoa, Sweet Apple Chicken Sausage and Walnuts
Printable Recipe
Nutrition Info

 Serves 2


1 acorn squash, halved and seeded
Kosher salt and fresh ground pepper, to taste
Poultry seasoning, to taste
1 Tbsp Earth Balance  or butter, melted
1 Tbsp Maple Syrup
½ tsp fresh rosemary 
1 Sweet Apple Chicken Sausage , diced (I used Al Fresco)
1 onion, finely diced
¼ cup quinoa
¼ cup chicken broth plus 2 Tbsp
1 Tbsp chopped fresh parsley
6 walnut halves, chopped


1. Preheat oven to 400F.

2. Prepare a baking sheet with foil and cooking spray. Place the squash, cut side up.

3. Mix the earth balance and maple syrup. Brush over cut sides. Sprinkle with kosher salt and rosemary. Roast in the oven for 45 minutes.

4. Meanwhile spray a small pot with cooking spray and heat over medium high heat. (I know sautéing in a pot will sound weird but this will save an extra pan to clean!) Add the onion, season with salt, pepper and poultry seasoning and sauté until tender. Add the chicken sausage and cook until fully browned. Set both aside.

5. To this same pot add the chicken broth and scrape the brown bits from the bottom and add the quinoa. Add some poultry seasoning and pepper.  Bring to a boil then reduce heat and simmer for 12 minutes.

6. Mix the sausage, onion, parsley and quinoa together and divide the mixture between the two squash halves. Top with walnuts.
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