Sausage-filled Acorn Squash

Our acorn squash have been harvested and now we are enjoying the fruits of our labor. The slightly sweet Nutty Acorn Squash were delicious but tonight I wanted a savory dish and this is what I prepared . . .

Sausage-filled Acorn Squash 

1 acorn squash

About 1/2 lb. bulk sausage 

About 1/2 cup cooked quinoa (I used red quinoa)

About 1/4 cup mozzarella cheese
About 2 tablespoons freshly chopped parsley
Salt and pepper to taste

1. Line a small baking sheet with parchment paper or foil. Spray lightly with pan release.
2. Cut acorn squash in half and scoop out the seeds (a grapefruit spoon is what I use).
   
3. Place acorn squash, cut side down, on a baking sheet. Bake in a 350° oven from about 20 to 30 minutes, or until tender (insert a knife or toothpick to check).
   
4. Meanwhile, brown sausage and onion in a skillet or Dutch oven. 
5. Add quinoa and enough mozzarella cheese to bind ingredients together. Taste and season freshly chopped parsley and salt and pepper if needed.
   
6. Place precooked squash halves, cavity side up, in baking dish(es) that have been sprayed with pan release.

   

   I put the squash in individual baking dishes which will also be used as serving dishes.

7. Fill with sausage mixture, placing excess at the bottom of the casserole dish.
   
8. Return to oven to heat through. Or, squash may be refrigerated and heated before mealtime. 

Recipe without photos . . . 

Sausage-filled Acorn Squash 

1 acorn squash

About 1/2 lb. bulk sausage 

About 1/2 cup cooked quinoa (I used red quinoa)

About 1/4 cup mozzarella cheese
About 2 tablespoons freshly chopped parsley
Salt & pepper to taste

1. Line a small baking sheet with parchment paper or foil. Spray lightly with pan release.
2. Cut acorn squash in half and scoop out the seeds (a grapefruit spoon is what I use).
3. Place acorn squash, cut side down, on a baking sheet. Bake in a 350° oven from about 20 to 30 minutes, or until tender (insert a knife or toothpick to check).
4. Meanwhile, brown sausage and onion in a skillet or Dutch oven. 
5. Add quinoa and enough mozzarella cheese to bind ingredients together. Taste and season freshly chopped parsley and salt and pepper if needed.
6. Place precooked squash halves, cavity side up, in baking dish(es) that have been sprayed with pan release.
7. Fill with sausage mixture, placing excess at the bottom of the casserole dish.
8. Return to oven to heat through. Or, squash may be refrigerated and heated before mealtime.