Quick Sausage & Herb Stuffed Squash
A delicious and hearty dish featuring acorn squashes stuffed with Italian sausage, quinoa, and herbs.
Ingredients
- 2.0 medium acorn squashes (halved and seeds removed)
- 1.0 lb Italian sausage (mild or spicy, your choice)
- 1.0 cup cooked quinoa (or rice)
- 1.0 small onion (finely chopped)
- 2.0 cloves garlic (minced)
- 1.0 cup baby spinach (roughly chopped)
- 0.5 cup shredded mozzarella cheese (plus extra for topping)
- 1.0 tsp dried oregano
- 1.0 tsp dried thyme
- 2.0 tbsp olive oil
- 0.0 to taste salt and pepper
- 0.0 for garnish fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 30-35 minutes or until fork-tender.
- While the squash is roasting, heat a large skillet over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it apart with a wooden spoon (about 5-7 minutes). Drain excess fat if necessary.
- Add the chopped onion to the skillet with the sausage and sauté until translucent, about 3 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Stir in the cooked quinoa, chopped spinach, dried oregano, dried thyme, and half of the mozzarella cheese. Mix well and cook for an additional 2-3 minutes until the spinach just wilts. Season the mixture with salt and pepper to taste.
- Once the squash is done roasting, remove it from the oven. Carefully fill each squash half with the sausage and herb mixture, heaping it slightly. Top with the remaining mozzarella cheese.
- Return the stuffed squash to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let cool for a few minutes, then garnish with fresh parsley. Serve warm and enjoy your delicious stuffed squash!
Notes
Feel free to adjust the spice level of the sausage to your preference.