First I want to thank everyone that entered my Thankful Giveaway. I announced the winner yesterday, but it was so much fun I think I might just have another one before the holidays. I also have to admit that there was a slight ulterior motive to the entry question I asked – I’m going to be doing another week of Christmas cookies and I wanted to feel out some new ideas from readers. Maybe you’ll see one of your favorites in the coming weeks!
I know you’re probably feeling the itch to move on to those holiday sweets and treats, and obviously so am I – but I have one last fall meal that I just have to share. This stuffed acorn squash is so warm, filling, and satisfying. After a friend of mine posted a picture of her quinoa stuffed squash on facebook a few weeks ago, I just couldn’t get it out of my head. So I asked her to direct me to the recipe and I adapted it (for my meat lovin’ man) from there. I absolutely loved the crunch from the pecans, saltiness from the feta, and subtle sweetness from the squash. Jesse loved that I added the chicken sausage, but if you’re looking for a meatless meal, you could skip the sausage and just use the quinoa, feta, and pecans.
2 acorn squash
2 Tbsp butter, melted
dry parsley, dry oregano, pepper, and salt for sprinkling
1/2 lb sweet Italian chicken sausage
1 cup quinoa, rinsed
1/3 cup fresh parsley, chopped
1/2 tsp dry oregano
2 cups low sodium chicken broth
1/3-1/2 cup feta cheese, crumbled
1/3 cup chopped pecans, toasted
2 tsp red wine vinegar
pinch red pepper flakes
Preheat an oven to 425 degrees. Carefully cut acorn squash in half and remove seeds. Brush the inside of the squash with the melted butter and sprinkle with seasonings. Place, cut side down, on a baking sheet and roast for 15-20 minutes or until tender and caramelized.
While the acorn squash is roasting, heat a large skillet over medium-high heat. Add the sausage and cook/brown, using a wooden spatula to crumble as it cooks. When the sausage is done, remove it from the skillet and put it on a plate lined with paper towels. Put the skillet back over the heat and add the quinoa and chicken broth (scraping up any bits stuck to the bottom of the pan as you add the broth). Bring to a boil, then reduce to a simmer, cover with a lid, and cook for about 15 minutes, or until tender and liquid is absorbed. (During this time the squash will probably be ready to come out of the oven!) Remove from heat, fluff with a fork and stir in the sausage, parsley, oregano, feta cheese, toasted pecans, vinegar, and red pepper flakes. Divide amongst the squash halves. Eat and enjoy!
Adapted from wholeliving.com