Chicken sausage, quinoa and vegetable stuffed acorn squash
Chicken sausage, quinoa and vegetable stuffed acorn squash

Eating well is important for maintaining healthy weight and what you eat matters. A diet rich in veggies, fruits, whole grains and good fats like nuts, seeds and olive oil, contributes to a satisfying eating plan for better health. Choose the freshest squash available to make this delicious start to a healthy meal.

Chicken sausage, quinoa and vegetable stuffed acorn squash

Serves 4


4 medium acorn squash

3 Tbsp extra virgin olive oil

Himalayan salt and freshly ground pepper

1 sweet Italian chicken sausage link, casing removed

1/2 cup chopped red and yellow bell peppers (combined)

1/2 shallot, finely chopped

1 clove garlic, minced

3 cups fresh baby spinach, washed

1/4 cup low sodium vegetable or chicken broth

1/3 cup cooked quinoa

1/8 cup chopped fresh flat leaf parsley


Preheat oven to 375ºF. Line a baking sheet with parchment paper.

Wash and cut each acorn squash in half (stem to tip), remove seeds, then cut a thin slice off the round side of each half to create a firm base. Sprinkle with salt and pepper, place cut side down on baking sheet, drizzle with olive oil and bake 30 - 35 minutes until tender. Remove; set aside.

Make filling:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sausage and cook for about 6 minutes until brown, breaking meat with a fork; transfer to a bowl.

Return skillet to cooktop, add 1 tablespoon of olive oil, peppers and shallot, cook until soft, about 3 minutes. Add garlic and cook, frequently stirring, until translucent about 30 seconds.


Add spinach and broth, cook liquid down. Stir in cooked quinoa and fresh parsley; remove from heat.

Spoon mixture generously into squash halves, arrange on baking sheet, drizzle tops with olive oil and broil for 2 minutes. Season with salt and pepper, serve.

Stuffed squash can be made ahead and warmed in oven for 20-30 minutes.