Sage Apple Quinoa Stuffed Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4
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
  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!
Recipe by Fit and Fed at