HOLIDAY STUFFED SQUASH RECIPE

HOLIDAY STUFFED SQUASH

INGREDIENTS:

3 butternut or acorn quash

1 cup uncooked quinoa

2 cups broth

1 lb ground sausage

2 cups kale, cut into ribbons

1 medium chopped onion

1/2 cups dried cranberries

1-2 tbsp EVOO

1 tsp rubbed sage

1 tsp thyme

1 tsp garlic powder

Salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 400 degrees.

2. Cut squash in half lengthwise, remove seeds and pulp. Brush inside of squash with oil, place cut side down on baking sheet. Bake at 400 for 30 minutes or until tender. Remove from oven and let cool until it is safe to handle.

3. Rinse quinoa in cold water in a fine mesh strainer. In a medium pot, combine quinoa and broth and heat on high until the liquid boils, then reduce heat to simmer and let it simmer 20-25 minutes.

4. In a large skillet, saute the onions, and garlic over medium heat until the onions are translucent (about 5 min).

5. Add in the sausage and fully cook.

6. Add kale ribbons to the mixture and saute, stirring occasionally until the kale is wilted (about 2 minutes).

7. Combine the quinoa and sausage mixture, stir in the herbs and cranberries, season to taste with salt and pepper. (If using spaghetti squash, use a fork to scrape the squash noodles away, keeping the skin intact. Combine the squash noodles with stuffing mixture.)

8. Stuff the squash with the mixture and return to 400 oven for 5-10 minutes.

9. Remove from oven and let cool for 5 minutes before serving!

This recipe is gluten free and can easily be made vegan by replacing ground sausage with a meat replacement or mushrooms of your choice!