Halloween Quinoa Stuffed Squash

Prep Time: 15


  • 2 Acorn squash
  • ¼ cup chopped toasted pecans
  • 4 tablespoons dried cranberries
  • ½ cup cooked Ancient Harvest Traditional  Quinoa
  • 1 apple (cored and diced into 1/2”cubes)
  • 1 egg, whisked
  • ½ lb turkey sausage
  • ¼ teaspoon ground sage
  • ½ onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon butter
  • ¼ cup shredded Parmesan cheese
  • 4 tablespoon maple syrup
  • 1 tablespoon olive oil
  • Salt & pepper to taste


  1. Preheat oven to 350 degrees. Cut the tops off of the acorn squash and remove the seeds from the center of each. Rub the tops and the inside of the squash with melted butter and lightly sprinkle with salt and pepper. Place in a baking dish and add ¼ Cup water to the bottom of the pan. Cook for 50 minutes, covered.
  2. While the squash is cooking, add the olive oil and turkey sausage to a large hot frying pan on medium heat.
  3. Add the onion, celery, apple, egg and ground sage to the sausage as it cooks through.
  4. Once the sausage is just about done, add cooked quinoa, cranberries, toasted pecans and maple syrup. Mix evenly before distributing.
  5. Once the squash and the filling mixture are done cooking, distribute the mixture evenly into the squash and top with parmesan cheese. Place back in the warm oven until cheese starts to melt.
  6. Take out of the oven and garnish with fresh parsley. Enjoy!
Servings: 2