I went grocery shopping at Zeytina in Croton the other day and saw how good all the squash looked. So- I had to buy some! Of course I bought a spaghetti squash- since it is my favorite, but I also bought an Acorn Squash.
When I decided to make it, I had not clue what to do with it but knew I wanted to do something different. So after looking at many different recipes I decided to take the basics from a few and make my own.
While making it, my fiacnee called me a hippie because of the ingredients. Now I get to call him the hippie because he enjoyed it! So if my meat-lover fiancee liked this I am sure anyone would!
Ingredients-
1 Acorn Squash (however I had leftover stuffing, so maybe 2?)
1/2 cup quinoa
3 chicken sausage links- cut in pieces
1 celery rib finely chopped
1 Apple sliced and chopped
1/4 onion finely chopped
1/4 cup mushrooms chopped
1/4 cup Parmesan cheese
1/4 cup bread crumbs (I use the Italian style just for the extra flavor)
Acorn Squash cut in half- seeds removed
Bake at 375 degrees F for 45 min or until fork goes in smoothly
While the squash is cooking you have time to go to the bathroom, pour a glass of wine and start the stuffing-
Make the quinoa as directed on package
In a separate pan-
Cook the Chicken Sausage
add the vegetables and apple
When Quinoa is done add the vegetables and sausage into the quinoa. Mix together.
Mix Parmesan cheese and bread crumbs together in a separate bowl and add 3/4 of it into stuffing. Mix together.
Scoop into the squash, sprinkle some of the extra cheese mix on top and bake for 20 minutes.
Let cool and enjoy!
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