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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Quinoa-Stuffed Acorn Squash with Kale and Sweet Italian Sausage
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- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 420
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 23 mg
- Sodium
- 914 mg
The sweetness of acorn squash is a delicious foil for a hearty grain and sausage filling that evokes all the flavors of fall.
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 420
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 23 mg
- Sodium
- 914 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
- Put the squash on the prepared baking sheet, drizzle the cut sides with 2 tablespoons of the oil and then rub the oil all over the squash to coat, including the skin. Sprinkle the inside of the squash with salt and black pepper. Bake the squash, cut-sides down, until tender when poked with a fork and the edges are caramelized, 30 to 40 minutes.
- While the squash is baking, heat 1 teaspoon oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the vegetable broth and bring to a boil. Reduce the heat to low, cover and simmer the quinoa until the broth is almost completely evaporated, about 15 minutes. Remove from the heat and let sit covered for 5 minutes. Fluff the quinoa with a fork and set aside.
- Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 12 to 14 minutes. Remove the sausage to a plate with a slotted spoon, leaving behind the drippings.
- Add the onion to the drippings in the skillet and cook, stirring occasionally, until caramelized, 5 to 7 minutes. Add the kale and garlic, stirring to combine, and cook until the kale is wilted, 1 to 2 minutes. Add the thyme and sage and toss to combine.
- Toss the sausage, kale mixture and quinoa with the remaining 2 tablespoons oil in a medium bowl. Season with the red pepper flakes and some salt and black pepper.
- When the squash has cooked for 30 to 40 minutes, reduce the oven temperature to 375 degrees F.
- Flip the squash, scoop a heaping 1/2 cup of the quinoa mixture into each half and sprinkle with the Parmesan. Return to the oven and bake until warmed through and the cheese is melted, 15 to 20 minutes.
