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As autumn approaches, many of us begin to crave the rich, hearty flavors that define the season. One of nature's most versatile gifts during this time is the acorn squash. This delightful winter squash, with its unique shape and vibrant green and orange hues, is not only visually appealing but also packed with nutrients. Acorn squash serves as an excellent vessel for a variety of fillings, making it a perfect candidate for a wholesome and satisfying meal.

Stuffed Acorn Squash with Chicken Apple Sausage

Elevate your autumn meal prep with this protein-packed lunch featuring Stuffed Acorn Squash with Chicken Apple Sausage. Perfect for a cozy workweek, this dish combines savory sausage, nutty quinoa, and seasonal flavors for a satisfying, nutritious bite. Check out therecipes for more delicious ideas! MealPrep HealthyLunch FallRecipes AcornSquash ProteinPacked SeasonalEats WorkLunch
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Ingredients
  

2 medium acorn squashes, halved and seeds removed

1 lb chicken apple sausage, casings removed

1 cup cooked quinoa

1 small onion, diced

2 cloves garlic, minced

1 rib celery, diced

1 cup diced apples (Granny Smith or Honeycrisp work well)

1/2 cup dried cranberries or raisins

1/2 cup chopped walnuts, toasted

1 tsp dried thyme

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp black pepper

1/2 cup shredded cheese (cheddar or goat cheese)

Olive oil for drizzling

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Drizzle the cut sides of the acorn squash with olive oil, sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25-30 minutes, or until tender.

      Cook the Sausage: In a large skillet over medium heat, add the chicken apple sausage, breaking it apart with a spatula as it cooks. Sauté until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.

        Sauté the Veggies: In the same skillet, add a splash of olive oil if necessary. Add the diced onion, garlic, and celery. Sauté until softened, about 4-5 minutes.

          Mix the Filling: In a large bowl, combine the cooked quinoa, sautéed vegetables, cooked sausage, diced apples, dried cranberries, chopped walnuts, thyme, cinnamon, salt, and pepper. Mix well until all ingredients are fully combined.

            Stuff the Squash: Remove the acorn squash from the oven, carefully flip them cut-side up. Spoon the filling evenly into each half of the squash. Top each stuffed squash with shredded cheese.

              Bake Again: Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley before serving. Enjoy your delicious, colorful stuffed acorn squash!

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 4