Stuffed Acorn Squash with Fennel and Smart Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 medium acorn squash, halved1 medium onion, chopped1 fennel bulb, chopped1 medium apple, chopped2 cups vegetable stock, low sodium1/2 cup dry quinoa (can sub in brown & wild rice)1/2 cup smart "sausage" crumbles1/4 cup walnuts, chopped4 cloves garlic, minced1/4 cup freshly chopped parsley2 tablespoons freshly chopped sage1/4 to 1/2 tsp nutmeg (to taste)Salt and pepper to taste
Halve and seed the acorn squash (save the seeds for later). Bake at half an hour for 375.
Place 1 cup of veggie stock and and the quinoa in a small pot and bring to a boil. Turn off the heat the heat and cover, letting sit for 15 minutes.
Wait for the squash to finish cooking before continuing. After removing from the oven, scoop pit approximately 1/2 of the flesh, leaving enough so that the walls remain solid.
Meanwhile, saute the onions and fennel in 1/2 the olive oil until just tender. Add the chopped walnuts "sausage" crumbles and the remaining olive oil. Saute, making sure the pieces break apart, for another 3 to 4 minutes.
Add 1 cup veggie stock, the cooked squash, the cooked quinoa (or rice), chopped sage, parsley, garlic, and nutmeg, cooking for another 5 minutes. Salt and pepper to taste.
Lastly, add the apples. Mix in thoroughly and then turn off the heat.
Scoop the mixture into each of the four halves, mounding it high. Place on a pan (or two!), cover with foil, and place back in the 375F oven for half an hour or until the squash is fully cooked.
Serves 8 (one squash quarter per person).
Number of Servings: 8
Recipe submitted by SparkPeople user LIZERBITA.
Place 1 cup of veggie stock and and the quinoa in a small pot and bring to a boil. Turn off the heat the heat and cover, letting sit for 15 minutes.
Wait for the squash to finish cooking before continuing. After removing from the oven, scoop pit approximately 1/2 of the flesh, leaving enough so that the walls remain solid.
Meanwhile, saute the onions and fennel in 1/2 the olive oil until just tender. Add the chopped walnuts "sausage" crumbles and the remaining olive oil. Saute, making sure the pieces break apart, for another 3 to 4 minutes.
Add 1 cup veggie stock, the cooked squash, the cooked quinoa (or rice), chopped sage, parsley, garlic, and nutmeg, cooking for another 5 minutes. Salt and pepper to taste.
Lastly, add the apples. Mix in thoroughly and then turn off the heat.
Scoop the mixture into each of the four halves, mounding it high. Place on a pan (or two!), cover with foil, and place back in the 375F oven for half an hour or until the squash is fully cooked.
Serves 8 (one squash quarter per person).
Number of Servings: 8
Recipe submitted by SparkPeople user LIZERBITA.
Nutritional Info Amount Per Serving
- Calories: 254.0
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 232.5 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 7.2 g
- Protein: 8.6 g
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