Harvest Recipe - Stuffed Acorn Squash

I have no idea why my children won’t eat potatoes; but I can get them to eat Acorn Squash?!?!  The mysteries never cease.  Oh well….    I also use this mixture for stuffed Bell Peppers.  By the way, the Olive Oil in this recipe is extra special as it is made in Portugal by the family of our own Electronics guest, Oscar Dovale!!!

I hope you will give it a try and let me know if you and your littles liked it!

Albany

Stuffed Acorn Squash

Meat Mixture:

• 1lb. Ground beef or turkey
• 1 lb. Sage Sausage
• 2 Large Shallots—finely chopped
• 4 Garlic cloves—finely chopped
• Olive Oil
• Cheese for top—optional
• Quinoa—2 cups cooked
• Fennel Seeds - 2 Tbs.

Directions:

1. Preheat oven to 400 degrees
2. Cut Acorn Squash in half and scoop out seeds with a spoon
3. Rub inside and outside of squash with Olive Oil
4. Sprinkle with Salt and pepper
5. Place squash in oven and roast for about 30 minutes (until tender and pierce-able with fork)
6. While squash is roasting, brown sausage and set aside
7. Cook Quinoa per package directions (I use half water/half chicken broth)
8. Add Olive Oil to a new pan and saute Shallots, Garlic, and Fennel Seeds about 7 minutes
9. Add Sausage to Saute mixture and cook 2 more minutes
10. Add Quinoa to Sausage mixture and let simmer 2 more minutes
11. Season with Salt and Pepper as needed
12. Remove Acorn Squash from oven and let rest for 4-5 minutes
13. Fill Acorn Squash with Sausage mixture
14. You can top with cheese if you like.  My family likes shaved Parmesan or Goat Cheese.