This recipe is perfect for a cold winter night – warm and comforting. Nicely, the same concept works in summer with summer squash, a lighter meat source such as chicken or shrimp, and seasonal fruit such as apples. During the winter though, I like Italian sausage and pomegrante stuffed in acorn squash for the perfect dinner.Don’t forget to save the acorn squash seeds and roast them – see last week’s recipe.
Acorn Squash Ingredients:
- 2 acorn squash
- 1 cup quinoa
- 1 can coconut milk
- 1 lb grass fed sausage
- 1 tsp sweet or smoked paprika
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ cup thinly sliced preserved lemon or 2 Tbs grated lemon zest
- 2 Tbs fresh orange juice
- ½ cup pomegranate seeds
- ½ cup crumbled feta cheese
- Sea salt to taste
- Fresh ground pepper to taste
- 2 Tbs chopped fresh mint
- 3 Tbs chopped fresh cilantro
- ¼ cup chopped pitted Kalamata olives
Acorn Squash Directions:
- Preheat oven to 425 degrees.
- Cut acorn squash in half lengthwise and scoop out seeds.
- Place acorn squash cut side down on a baking sheet. Roast for 30-40 minutes until a fork easily pokes through the thickest part of the flesh.
- While acorn squash is cooking, rinse quinoa and drain. Heat coconut milk to gentle boil, add ½ tsp sea salt and fresh ground pepper. Add quinoa, turn heat to simmer and cover.
- Cook until liquid is absorbed, approximately 15-18 minutes. Turn off heat and allow quinoa to sit for 5 minutes.
- While quinoa is cooking brown sausage and drain.
- Stir remaining ingredients including sausage into quinoa. Add optional ingredients.
- Divide mixture between acorn squash halves.