Ingredients: |
Ingredients: 1 acorn squash
Olive oil
Salt and black pepper
1 cup quinoa
1 tablespoon olive oil
1 shallot, chopped
A few sprigs of fresh rosemary, chopped
½ red pepper, chopped
½ cup mushrooms, sliced
Splash of sauvignon blanc
A couple handfuls of fresh spinach
Turkey sausage
½ cup pine nuts
½ cup dried cranberries
Sprinkle of reduced fat feta cheese
Parsley for garnish
|
Directions: |
Directions:1. Preheat oven to 375º.
2. To prepare the squash, cut off the top and bottom to make a flat surface, then cut in half to make 2, scoop out the seeds into a strainer in the sink. Place squash on a baking tray lined with foil or parchment paper (for easy clean up), drizzle with olive oil and season lightly with salt and pepper.
3. Rinse the seeds and pat dry, line another baking sheet with foil and spread out the seeds in a single layer. 4. Pop both the squash and the seeds into the oven for 30-40 minutes. The seeds should be flipped every 10 minutes to be sure not to burn and will be done sooner than the squash.
5. For the filling, cook the quinoa per it’s instructions. Heat 1 tablespoon olive oil in a large skillet to medium high heat, add shallot, cook until you can start to smell the shallot fragrance then add your bell pepper, sauté the bell pepper and shallots for a few minutes.
6. Add mushrooms, sauté for a few more minutes, add the splash of wine and rosemary, let that reduce down for a few more minutes. Take off the heat and add your spinach to this mixture, the heat of the pan will wilt the spinach down. Add all your sautéed vegetables to the quinoa pot. In that same pan, brown the turkey sausage, drain the fat and add to the quinoa pot. Mix in the pine nuts and dried cranberries.
7. When your squash is done, distribute your filling into the squash bowls.
8. Heat your oven to broil and roast your filled squash for a few minutes. Garnish with a few sprinkles of feta cheese, toasted squash seeds and parsley.
9. Enjoy with a glass of Sauvignon Blanc. |
This recipe for Frisky Stuffed Squash is from