Stuffed Acorn Squash

Adapted from Martha Stewart.


  • 1 acorn squash, halved
  • olive oil, and olive oil spray
  • coarse ground salt and pepper
  • 1 cup quinoa
  • ½ cup shredded parmesan
  • ½ cup almonds or pine nuts, toasted in a small pan on the stove
  • 1 lb italian sausage meat
  • several handfuls kale
  • splash of lemon juice
  • red pepper flakes


Heat oven to 425°. Spray baking sheet and squash with oil, season with salt and pepper, and roast cut side down, 15 to 20 minutes.

Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.

Add 2 tbsp olive oil to a pan on medium-high. Brown the sausage meat, then add kale and stir until wilted.

In a large bowl, combine sausage, quinoa, nuts, cheese, 2 tbsp oil, and lemon juice. Season with salt, pepper, and red-pepper flakes. Divide filling among squash and serve.

Types of Stuff