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+ servings
Italian Stuffed Squash

Italian Stuffed Squash

Michelle Boulé
Make a delicious fall side dish with this recipe for Italian Stuffed Squash. Squash is cooked to perfection then stuffed with deliciousness.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4
Calories 744 kcal

Equipment

  • Chef's Knife
  • Cutting Board
  • Baking Sheet
  • Saute Pan

Ingredients
 
 

  • 2 Acorn Squash Halved and seeds removed
  • 2 Tbsp Olive Oil
  • 1 Onion Diced
  • 2 Cloves Garlic Minced
  • ½ Pound Sweet Italian Sausage Casings removed
  • 3 Cups Kale Chopped
  • 2 Cups Quinoa Cooked
  • Salt
  • Pepper
  • ½ Cup Parmesan Cheese

Instructions
 

  • Preheat oven to 375.
  • Halve acorn squash and remove seeds. Spray with cooking spray and put cut side down on a baking sheet. Bake for 35-30 minutes or until soft.
  • In a large frying pan sauté onion and garlic until softened. Add sausage and cook until fully cooked through.
  • Mix in kale and cook until wilted and soft. Mix in quinoa, salt and pepper.
  • Remove acorn squash from oven. Fill cavity with sausage mix and top with parmesan. Enjoy!

Notes

Like this recipe? It first appeared on my other site The Brooklyn Cook

Nutrition

Calories: 744kcalCarbohydrates: 85gProtein: 29gFat: 34gSaturated Fat: 10gCholesterol: 52mgSodium: 646mgPotassium: 1674mgFiber: 10gSugar: 1gVitamin A: 5921IUVitamin C: 88mgCalcium: 354mgIron: 7mg
Keyword Italian Stuffed Squash
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