Autumn Stuffed Acorn Squash

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.