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RECIPE
15 INGREDIENTS7 STEPS1HR 15MIN

Autumn Stuffed Acorn Squash

4.0
1 Ratings

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The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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We’ve stuffed this squash with lots of fall goodness. Carrots, celery, quinoa, white beans and organic chicken sausage. Here’s our scrumptious Autumn-inspired stuffed acorn squash recipe!
1HR 15MIN
Total Time
1HR
Active Time

The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Acorn Squash , halved, deseeded
1 cup
Quinoa , rinsed
2 cups
Chicken Broth
2 Tbsp
3 cloves
Garlic , minced
1/4
Onion , diced
3
Carrots , chopped
3 stalks
Celery , chopped
to taste
Salt and Pepper
1 can
(15 oz)
White Beans , drained, rinsed
1/2 cup
Dried Cranberries
1/4 cup
Fresh Parsley , chopped
1 Tbsp

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Nutrition Per Serving

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CALORIES
523
FAT
13.3 g
PROTEIN
26.4 g
CARBS
80.3 g

Author's Notes

There will likely be extra stuffing to pile on and enjoy alongside the squash.

Cooking Instructions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Drizzle Olive Oil (1 tablespoon) 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 cup) 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 tablespoon). Once hot, add Garlic (3 clove), Onion (1/4), Carrot (3), and Celery (3 stalk), and season with Salt and Pepper (to taste). Cook until tender, about 10 minutes, set aside in a bowl.
Step 5
Add Chicken Sausage (0.5 pound) 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 tablespoon). 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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Nutrition Per Serving
Calories
523
% Daily Value*
Fat
13.3 g
17%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
22.8 mg
8%
Carbohydrates
80.3 g
29%
Fiber
12.0 g
43%
Sugars
15.1 g
--
Protein
26.4 g
53%
Sodium
981.8 mg
43%
Vitamin D
0.1 µg
0%
Calcium
144.6 mg
11%
Iron
5.0 mg
28%
Potassium
1413.6 mg
30%
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