QUINOA-STUFFED ACORN SQUASH

Quinoa-Stuffed Acorn Squash image

Here's an amazingly flavorful (and healthy) recipe that my family will actually eat. You can omit the sausage if you want to make it a side dish or an even lighter meal. -Valarree Osters, Lodi, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 15

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Ingredients

2 small acorn squash (about 1-1/2 pounds each)
1 tablespoon olive oil
1 teaspoon Italian seasoning, divided
1/2 teaspoon salt, divided
1/4 teaspoon garlic powder
2 Italian turkey sausage links (about 8 ounces), casings removed
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
3/4 cup quinoa, rinsed
1-1/2 cups chicken stock
1 large egg, lightly beaten
1 tablespoon minced fresh parsley
Shredded Parmesan cheese
Additional minced fresh parsley

Steps:

Preheat oven to 400°. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a baking sheet, hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes., Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash., Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley.

Nutrition Facts : Calories 351 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 740mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.