Sausage and Quinoa Stuffed Acorn Squash…

Ingredients:

• 1/2 pound Italian turkey sausage, casing removed
• 2 Acorn Squash, halved and seeded
• 3 Tablespoons extra virgin olive oil, divided
• 1/2 cup onion, chopped
• 1/4 cup celery, finely chopped
• 1 garlic glove, minced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1/2 cup apple, diced (I used gala)
• 1/4 cup dried cranberries
• 2 cups of quinoa (you can use brown rice)
• 1/3 cup parmesan cheese
• 1/4 cup panko bread crumbs
• salt and pepper

Instructions:

1. Preheat oven to 400 degrees F.
2. Brush the inside of acorn halves with 1/2 tablespoon olive oil per half of squash.
3. Sprinkle with a generous amount of salt and pepper and roast until squash is fork tender. About 50 minutes.
4. In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the sausage and brown. Add the onion, celery, garlic, red pepper flakes, salt and pepper. Cook for about 3 minutes, until the onion is tender.
5. Remove the pan from heat and stir in rosemary and thyme. Once combined stir in the quinoa, apples, and dried cranberries. Salt and pepper to taste.
6. Divide the mixture evenly into the roasted squash halves. Mix together parmesan cheese and panko bread crumbs. Top squash halves with mixture and a drizzle of olive oil.
7. Bake for about 10 minutes, or until top is golden brown.
8. Serve hot and enjoy!!