Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Drizzle
Olive Oil (1 Tbsp)
on rimmed baking sheet, place
Acorn Squash (2)
flesh side down on the sheet, roast for 25-30 minutes. Once cooked, set aside.
Step 3
Prepare the stuffing, combine
Chicken Broth (2 cups)
and quinoa in a medium pot, bring to boil, cook until tender (about 20 minutes).
Step 4
Heat large skillet over medium heat, add
Olive Oil (1 Tbsp)
. Once hot, add
Garlic (3 cloves)
,
Onion (1/4)
,
Carrots (3)
, and
Celery (3 stalks)
, and season with
Salt and Pepper (to taste)
. Cook until tender, about 10 minutes, set aside in a bowl.
Step 5
Add
Chicken Sausages (8 oz)
to emptied pan, break into crumbles and cook thoroughly. Once cooked, add veggie mix back to pan, add
White Beans (1 can)
,
Quinoa (1 cup)
,
Dried Cranberries (1/2 cup)
,
Fresh Parsley (1/4 cup)
, and
Sage Leaves (1 Tbsp)
. Heat the mixture for 2-3 minutes.
Step 6
On baking sheet, place squash flesh side up and fill with stuffing, garnish with
Parmesan Cheese (to taste)
, bake for 10 minutes or until cheese is melted.
Step 7
Remove from oven, let cool 5-7 minutes, serve and enjoy!
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