Quinoa Stuffed Squash!

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Every great recipe starts with great ingredients.

Everyone knows that the best of those ingredients are fresh, local, and if possible straight from your garden!

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It’s harvest season and with that comes a surplus of veggies like squash, onions and peppers. We thought we would help you out with an AWESOME fall recipe for:

Sausage and Quinoa stuffed Acorn Squash

Courtesy of Seth’s Amazing Girlfriend Elizabeth!

What you will need:

1 Cup Quinoa (cooked according to package)

3 Green Onions, diced

1 Cup Grape Tomatoes, cut in halves

1/2 Red Pepper, diced

2 Spicy Chicken Sausages, diced

3 TBSP. Fresh Mint, diced super fine

1/4 Cup Fresh Flat Leaf Parsley, diced super fine

1/2 Lemon, squeezed

1/2 Lime, Squeezed

1/2 Cup Olive Oil

Salt and Pepper to taste

Red Pepper Flakes (Optional)

Parmesan cheese (Optional)

1 Acorn Squash, cut in half

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 Directions:

1. Preheat Oven to 375°. Cut squash in half, and remove all seeds and strings. Place cut side down into a baking dish with one inch water. Bake 45min.

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2. While squash is cooking, prepare quinoa according to package directions.

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3. Wisk together olive oil, lemon, lime, salt, pepper, and red pepper flakes.

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4. In a large mixing bowl add green onions, tomatoes, red peppers, sausages and olive oil mixture to prepared quinoa. Mix well.

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5. Remove squash from oven. Place in a dry baking dish, cut side up. Fill with quinoa mixture, and sprinkle with parmesan cheese. Place back into oven for 21 minutes, or until heated thoroughly.

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6. Serve with love and enjoy 🙂

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Gardener’s Note!: Some left over scraps can be replanted for future use! For example if you’re only using the green part of green onions, you can replant the bottoms!

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