Autumn Stuffed Acorn Squash

Preheat oven to 425 degrees F (220 degrees C).

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.

Prepare the stuffing, combine Chicken Broth (2 cups) and quinoa in a medium pot, bring to boil, cook until tender (about 20 minutes).

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.

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.

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.

Remove from oven, let cool 5-7 minutes, serve and enjoy!