Stuffed Acorn Squash with Quinoa & Sausage


Hello again! Here’s a recipe for fall that you can lather my Brown or White Gravy on! I love acorn squash. It’s my favorite! I’ll eat one of these bad boys for lunch with just some butter and salt and pepper.


This recipe is a hybrid of a few different stuffed squash or stuffed pepper recipes that I’ve tried and decided to pick my favorite ideas from each and make my own. I hope you enjoy it no matter how you make it!

The filling usually makes more than what you can stuff with, but that just means you can eat it by itself the rest of the week. It’s good cold and warm, so if you want to, you can pack it cold for lunches. So good!

Stuffed Acorn Squash with Quinoa and Sausage

  • Servings: Makes 6 Servings Total, 3 Plant-Based, 3 Meat-Based if halved
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    Plant-Based: 1 Field Roast Italian Sausage, or 3/4 cup mushrooms, diced Meat-Based: 1 Italian Sausage, skin removed, or 1/2 lb ground Italian sausage
  • 3 medium acorn squash, halved, and seeds removed
  • olive oil for brushing
  • Quinoa Pilaf
  • 2 tbsp olive oil
  • 1 sweet onion finely chopped
  • 1 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1/2 cup water
  • 2 springs fresh rosemary
  • 1 tsp fresh thyme
  • 2 garlic cloves, minced
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • salt and pepper


  1. Pre-heat oven to 400 degrees
  2. Brush the insides of the acorn squash with olive oil.
  3. Roast the squash on a large cooking sheet covered in aluminum foil for about 45-50 minutes. Remove and set aside.
  4. Meanwhile, prepare your sausage. Meat-Based – take sausage out of casing and cook in a small skillet until all of it is crumbled, or if using ground Italian sausage, just cook through and make sure it’s broken up. Plant-based – take the sausage or the mushrooms and cook until it’s crumbled and toasted. Set aside both in their own medium size bowls.
  5. Heat 1 tbsp of oil in a sauce pan. Add the chopped onion and cook until translucent, add garlic and cook until fragrant. Add quinoa, broth, water, rosemary, and thyme. Bring to a boil, reduce to low and simmer until liquid is absorbed – about 15-20 minutes. Take any sprigs of herbs out after it’s cooked.
  6. Add pumpkin seeds and dried cranberries to the quinoa once the quinoa is cooked.
  7. Divide quinoa mixture in half and divide into each sausage bowl. Mix together.
  8. Stuff acorn squash with the desired filling.
  9. Top with my Brown or White Gravy or my Nut Parmesan


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