STUFFED ACORN SQUASH WITH QUINOA AND SAUSAGE ENJOY DAN:

QUINOA STUFFED ACORN SQUASH WITH SAUSAGE by CHEF DAN:

Serves 4

 

INGREDIENTS:

2 acorn squash

1 cup quinoa, rinsed

1 cup broth

1 tablespoon grape-seed oil

1/2-cup mushroom, sliced

1/2-pound turkey sausage or pork

1/2- onion, diced

1/2-cup sliced water chestnuts

1/2-bell pepper, diced

1 teaspoon cumin

1/4- teaspoon EACH cinnamon

2 garlic cloves, minced

1 thumb –size fresh ginger, minced

1 tablespoon lemon juice

3/4-cup mozzarella cheese, shredded or mascarpone cheese

1/2-cup toasted pine nuts

 

DIRECTIONS:       (PRE-HEAT OVEN TO 375 DEGREES)

1.   Cut the squash in half lengthwise and scoop out the seeds.

2.    Place in baking pan, cut side down with 1-inch hot water.

3.   Bake for 45 minutes.

4.   Meanwhile, put the quinoa and broth in a sauce pan and bring to a boil.

5.   Reduce heat to low,  partially cover and simmer for 15 minutes or until all the water is absorbed, cover and let sit

6.   In a dry skillet, toast pine nuts over medium-low heat, stir until toasted.

7.   Set aside.

8.   In the same skillet add the oil over medium- heat.

9.   When hot: add onion, sausage and sauté for 3-5 minutes.

10.                Add garlic, ginger, water chestnuts, bell pepper, mushrooms, cumin, and cinnamon and cook 3 minutes.

11.                Add onion, sausage mixture to cooked quinoa, shirring to well combine.

12.                Take off the heat and add lemon juice.

13.                Transfer squash halves to dry baking dish.

14.                Pack each acorn half with the filling.

15.                Bake for 20 minutes

16.                Press mozzarella cheese on top of each filled half.

17.                Bake 5 minutes longer.

                  ENJOY DAN:                      BON-APPETITE!!