A Meal with the Flavors of Fall!
This is a must have dish in the Fall or for Thanksgiving when acorn squashes are in season. They are easy to make and are shaped like flowers for a great presentation for guests. I bake the squash in the crockpot so they get nice and soft. Plus, it keeps my oven free to make other meals at the same time for meal prep.
Use a sharp knife to cut the squashes as the skin is very tough and can be hard to cut with a dull knife. I really like the Wusthof Chef’s knife for this job.
I use a small amount of quinoa, which is low FODMAP. Make sure you rinse the quinoa in water to help remove the saponin, its inherent natural pesticide to protect against bugs. If you’re following a SIBO or Candida type diet, you may want to eliminate the quinoa and sub other veggies.
To save time, I like to just add Sahale Valdosta Pecans. These are already flavored and come with dried cranberries which makes for a perfect topping for this dish or as a snack. I buy these all the time in bulk packages through Amazon for a cheaper price than in the stores.
Stuffed Quinoa Acorn Squash
Taste the flavors of Fall!
- Prep Time30 min
- Ready in2.5 hours
- Serving Size4
- 2 small organic acorn squash
- 1/4 cup filtered water
- 1 cup organic quinoa, tri color
- 1 package ground chicken sausage, mild italian flavor - 365 Whole Foods brand
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
- salt/pepper to taste
Rinse acorn squashes in cold water. Cut the ends off of both ends so that they sit flat. Then cut squashes in half vertically. Pour 1/4 cup water in the crockpot, then place acorn squashes in crockpot. It’s ok to stack them on each other if needed. Cook on HIGH for 2.5 hours.
Rinse quinoa in cold water using a fine mesh strainer to remove the saponin. Cook according to package, typically bringing 2 cups water and quinoa to boil. Then reduce heat to low, cover and cook for 15 minutes.
Cook chicken sausage in a skillet on medium heat for 8-10 minutes or until done while the quinoa is cooking.
Use your chef knife to finely chop the pecans and cranberries. Either use the Sahale brand pecans or buy roasted pecans and dried cranberries.
Add the cooked sausage, cooked quinoa and chopped pecans to a bowl. Add salt/pepper to taste. Mix well with a fork. If you think the quinoa is sticking too much, you can add a touch of olive oil to the mixture.
When squashes are done, use a heat pad to hold the squash and a spoon to scoop out the flesh, leaving about 1/4″ around the edges so that it holds its shape still. Add squash flesh to the bowl and mix well with a fork to combine with the mixture.
Spoon the mixture back into the empty squashes and top with cranberries or more pecans if desired. Serve warm.