Autumn Stuffed Acorn Squash

Cozy fall vibes with stuffed acorn squash! Filled with mushrooms and sausage, this dish is a fall favorite. Super easy to customize with your choice of grain, veggies, and protein. Perfect for a fall dinner or Thanksgiving side dish!

Yield: 2-3 servings

Prep time: 30 minutes

Total time: 1 hour

Ingredients:

1 acorn squash, cut in half

1 c quinoa or brown rice (I used half of each and cooked in bone broth)

2 c bone broth

1 onion

1 c mushrooms

1 c spinach

2 sausages

Extra virgin olive olive

Toppings:

Pumpkin seeds

Feta

Mint

Chives

Instructions:

Prepare the Acorn Squash:

Preheat your oven to 400°F
Cut the acorn squash in half and scoop out the seeds.
Drizzle the inside of the squash with extra virgin olive oil (EVOO) and season with salt and pepper.
Place the squash halves face up on a baking sheet and roast for about 35-40 minutes, or until tender.

Cook the Quinoa/Rice:

In a medium pot, combine 1 cup quinoa or brown rice (or a mix of both) with 2 cups bone broth.
Bring to a boil, then reduce to a simmer and cook until the grains are tender and the liquid is absorbed (about 15-20 minutes).

Prepare the Filling:

While the squash and grains are cooking, heat a skillet over medium heat and add a drizzle of EVOO.
In the skillet, add the onion and mushrooms then sauté until softened. Add the chicken sausage.
Add spinach and cook until wilted.
Add the cooked quinoa or rice to the mixture and toss everything together. Season with mint, chives, and additional salt and pepper to taste.

Assemble the Stuffed Squash:

Once the squash is tender, remove it from the oven and let cool for 10 minutes.
Stuff each half with the sausage, quinoa, and vegetable mixture.
Top the stuffed squash with crumbled feta and a sprinkle of pumpkin seeds for added texture and flavor.
Garnish with additional fresh mint and chives if desired. Serve hot and enjoy!