Sage Apple Quinoa Stuffed Squash

by Mary on January 10, 2015

squash stuffed with sage, apple, and quinoa and topped with toasted squash seeds

Sage Apple Quinoa Stuffed Squash

My mom is visiting, and last week I made a version of this tailored to her very restricted diet. With her celiac that version had no Field Roast (made with wheat gluten) but it did have raisins and was made with an interesting variety of squash I’d picked up at the food co-op: black futsu. Probably that version will be one of the large majority of my recipes that never make it into the pages of Fit and Fed, but I really want to show you that bumpy black futsu squash! I still have two in the squash basket, we’ll see what I can do.

I’ve been scarce around here and that will likely continue. My mom is here, yes, but not as I had anticipated. She fell on her travels and broke several bones. She managed to fly here (mandatory first class) and will be resting and healing at my house for probably several months. I’ve been on a steep learning curve figuring out how to help her and arrange doctors and treatments for her.

It’s hard when she’s in pain but there have also been sweet times. She was able to arrive while all my sons were still here and we had some wonderful times together. I’m thinking particularly of the dinner when I served the stuffed squash for our main course along with brown butter kale.

I’d picked up chocolate-covered candied oranges for dessert and served them along with ice wine. We sat and talked for hours about past, present and future, hearing childhood and college stories from my mom. Seven people at the table, that doesn’t happen often at my house anymore and I cherish those times.

5.0 from 1 reviews
Sage Apple Quinoa Stuffed Squash
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the squash:
  • 2 acorn squash or similar, halved, seeds scooped out but reserved.
  • about 6 Tbsp. olive oil, divided (I admit this recipe is a bit casual and I eyeballed it) about 1 Tbsp. to brush on the acorn squash, several Tbsp to sauté the onion and a few more to roast the squash seeds.
For the stuffing:
  • ¾ cup quinoa
  • salt
  • 1 large apple, chopped
  • 1 med onion, halved and chopped
  • several (5-7) sage leaves, finely chopped
  • 1 sausage apple sage Field Roast
  • salt and pepper to taste
  • reserved seeds from squash
Instructions
  1. Preheat the oven to 350.
  2. Cook the quinoa in about twice as much water as quinoa. I use a rice cooker, you may use the stove top, it takes about 20 minutes on the stove. Salt to taste (or add a bit of salt to the water before cooking).
  3. Cut the acorn squash in half. Scoop out seeds and reserve.
  4. Brush squash halves with olive oil.
  5. Cover a large baking sheet with parchment paper and lay the squash face down.
  6. Bake squash until done, 40-60 minutes.
  7. Chop onion and apple. Sauté the onion as low and slow as you have patience for to get it nice and brown and flavorful. Add the chopped apple near the end, sauté until soft.
  8. Remove casing from Field Roast and slice into rounds and then half rounds.
  9. Chop sage leaves.
  10. Add the field roast to the pan with the other ingredients, sauté long enough to heat through, add sage leaves briefly at the end.
  11. Combine the sautéed ingredients with the cooked quinoa.
  12. To roast the squash seeds: Mix the seeds with salt and olive oil. Microwave a minute at a time, stirring between each time, until crispy and starting to brown (several minutes).
  13. Fill squash halves with stuffing. There will be stuffing left over.
  14. Top with toasted squash seeds.
  15. Enjoy!

 

{ 12 comments… read them below or add one }

Mary January 10, 2015 at 11:36 am

The stuffed peppers look and sound wonderful and I”m sure your mom really appreciated them. I wish you both well and hope she heals very quickly, how fortunate she is to have such a great daughter!
Mary
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mary January 10, 2015 at 6:42 pm

Thank you Mary!

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Amy January 11, 2015 at 8:18 am

You’re so sweet to cater to your mother’s diet, and I’m so sorry to hear about her broken bones. It’s really hard when our loved ones are in so much pain! My grandparents have kept the hospitals busy over the past few years; it’s hard to see them like that. So I really hope your mother heals soon!
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mary January 11, 2015 at 5:00 pm

Thank you Amy, I will certainly do what I can to support her healing process. It can be a challenge working with her diet, but she has to eat. I don’t know how she could manage in, say, assisted living with both celiac and her other sensitivities including to some very common ingredients. And cooking for her gives me ideas and skills that I can pass on in my blog, so that’s a bonus. I’m sorry your grandparents have been having a hard time, I hope they can still appreciate being with you.

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Joanne January 13, 2015 at 3:40 pm

Those look so good! I love the recipe.
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mary January 14, 2015 at 1:21 am

Thanks, Joanne!

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Sharon January 22, 2015 at 5:43 pm

I’m so sorry to hear about your mom’s accident and broken bones. Please send on my wishes to her for a speedy recovery ♥ Despite the circumstances it’s lovely that the two of you are getting to spend quality time together. I don’t get to see my own mum very often, so I cherished the few days that I was with her over New Years.
Your stuffed squash dish sounds absolutely delicious! I love how squash come in so many colours, shapes and sizes. They’re amazing aren’t they? Your recipe sounds perfect for this season. I’m definitely pinning it on my ‘to try’ list 😀
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mary January 25, 2015 at 4:13 am

Thank you Sharon! The variety of squash is amazing! I love seeing a big heap of mixed squash at the store in the fall. On another note, it is really nice for my mom and I to have all the time together, that is the sweet part of it. She has improved since she got here and is all set up for the physio she will need.

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Caralyn January 28, 2015 at 2:53 am
mary February 2, 2015 at 5:38 am

Thanks Caralyn! And thanks for stopping by and leaving a comment!

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Beverley Cheng March 17, 2015 at 4:05 pm

Ooo this looks really similar to a recipe I made a while back – i love using the squash as a bowl! so convenient and less washing up haha. Looks amazing!

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mary March 19, 2015 at 5:31 am

Thanks for coming by, Beverley! Nice to meet another blogger in the same food and fitness niche. I took a look at your blog and saw that Acorn Squash with Tilapia (and arugula, and goat cheese), it looks like a very good and healthy one-dish meal!

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