Easy. I consider it quick, even though it takes about an hour, because most of that hour you are free to do other things while it is baking.
Preheat oven to 400°. Brush the cut side of the acorn squash with grapeseed oil, season with salt and fresh ground pepper, to taste. Place on foil lined baking sheet, cut side down, and bake for 30-35 minutes or until squash is fork tender.
Meanwhile, in large saucepan, over medium heat, add sausage and onions and cook until sausage is brown and crumbled and onions are translucent. Add garlic and cook for another couple minutes. Stir in cooked quinoa and spinach, cover and remove from heat.
When squash are cooked, remove from oven and carefully turn over squash halves. Add 3/4 cup shredded cheese to sausage mixture and stir to mix. Fill squash cavity with sausage mixture. Top with remaining 3/4 cup cheese. Return to oven and bake for an additional 15 minutes.
Remove from oven and enjoy.
Caution: These will be VERY hot.
We scoop all over ours into a bowl and mix together, also helps cool it quicker.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 891 | ||
Calories from Fat: 419 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.5g | 62 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 116.3mg | 36 % | |
Sodium 994.4mg | 34 % | |
Potassium 1698.6mg | 45 % | |
Total Carbohydrate 80.5g | 24 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 70.5g | ||
Protein 40g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 891
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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