Good afternoon! I’m a little belated, but we had a little birthday dinner for my mother-in-law Nancy, last night. It went well, and I have a great new recipe to share with y’all when I get around to writing about it this weekend. I made my first gluten-free cake, and it was a hit! For supper I made an awesome roasted chicken, and I’ve updated that old post a wee bit to reflect the fact that my new secret to amazing roast chicken is to stuff it with a Moroccan Preserved Lemon!
I thought I would drop in this afternoon to share a little leftover creativity with the quinoa pilaf I shared yesterday. The recipe makes quite a bit, and I was growing weary of the quinoa pilaf on it’s own. I had an acorn squash from Harvest Moon on hand, and a tube of sausage, along with peppers and onions, so I came up with a really tasty stuffed acorn squash recipe the other night.
It looks pretty crispy, but it really wasn’t. I ended up doing a sweet and salty stuffed squash, and it turned out great.
Stuffed Roasted Acorn Squash Recipe
– 2 acorn squash
– 2 tablespoons light brown sugar
– 4 tablespoons butter, divided in half and melted
– 1 tube fresh ground sausage, plain or sage flavor
– 1 small green bell pepper, diced
– 1 small yellow onion, diced
– 2 or 3 garlic cloves, minced
– 1 cup cooked quinoa, or leftover quinoa pilaf
Preheat oven to 450 degrees Fahrenheit. Cut acorn squash in half and scoop out the seeds and strings. Melt two tablespoons of butter and brush the cut sides of the squash with it. Sprinkle with brown sugar, and roast for 25 minutes or so, or until you can just stick a fork in them.
In the meantime, brown the sausage in a skillet. Remove to a separate plate to drain. In the leftover grease, add the onion and pepper and cook for 7 to 8 minutes, or until just translucent. Add the garlic, and cook another couple of minutes. Add the sausage and cooked quinoa back into the pan and mix.
Once the squash have been removed from the oven, stuff each half with the prepared stuffing mixture and drizzle the remaining melted butter over each. Put back in the oven and continue roasting for 20 minutes or so, until everything is hot and the edges begin to brown.
You could definitely add more quinoa, less sausage to the stuffing mix to suit your preferences, too. I think it would bind much better that way. But I have quite the carnivore for a husband, so he didn’t mind.
You could very easily convert this to a vegetarian recipe by omitting the sausage, and instead sauté the onion and pepper in a tablespoon of butter or olive oil and continue the recipe from there. I think it would be really great, and since you’re using quinoa, you’d still have all the nutritional benefits of the complete protein in place of the meat.
It was a great way to reuse leftovers in a new way, but it was so good, I would make this from scratch any time! In fact, it’s lunch, and I’m starving, thanks to writing up this post, so I’m off to quiet my stomach’s growling!