Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Beans & Legumes
Autumn Stuffed Acorn Squash

16 INGREDIENTS • 7 STEPS • 1HR 15MINS

Autumn Stuffed Acorn Squash

Recipe
4.5
2 ratings
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!
Love This Recipe?
Add to plan
logo
Autumn Stuffed Acorn Squash
Save
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
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 15MINS
Total Time
$2.80
Cost Per Serving
Ingredients
Servings
4
us / metric
Acorn Squash
2
Acorn Squash, halved, deseeded
Quinoa
1 cup
Quinoa, rinsed
Chicken Broth
2 cups
Chicken Broth
Olive Oil
2 Tbsp
Olive Oil
Garlic
3 cloves
Garlic, minced
Onion
1/4
Onion, diced
Carrot
3
Carrots, chopped
Celery
3 stalks
Celery, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Chicken Sausage
8 oz
Chicken Sausages
White Beans
1 can
(15 oz)
White Beans, drained, rinsed
Dried Cranberries
1/2 cup
Dried Cranberries
Fresh Parsley
4 Tbsp
Fresh Parsley, chopped
Sage Leaves
1 Tbsp
Sage Leaves
Parmesan Cheese
to taste
Parmesan Cheese
Nutrition Per Serving
VIEW ALL
Calories
515
Fat
12.9 g
Protein
26.2 g
Carbs
79.0 g
Love This Recipe?
Add to plan
logo
Autumn Stuffed Acorn Squash
Save
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

Author's Notes

There will likely be extra stuffing to pile on and enjoy alongside the squash.
Cooking InstructionsHide images
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 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 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, and add Olive Oil (1 Tbsp). Once hot, add Garlic (3 cloves), Onion (1/4), Carrots (3), and Celery (3 stalks), and season with Salt (to taste) and Ground Black Pepper (to taste). Cook until tender, about 10 minutes, and 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 (4 Tbsp), 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 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!
step 7 Remove from oven, let cool 5-7 minutes, serve and enjoy!
Tags
view more tags
Beans & Legumes
American
Gluten-Free
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Fall
Vegetables
0 Saved
top