These low carb and gluten free stuffed acorn squash are filled with all the good stuff: sausage, wild rice, quinoa, vegetables, dried cranberries, and fresh herbs.
Keyword: stuffed squash, stuffing
3large acorn squash
4Tbspolive oil, divided
3-4sausage links, mild or spicy depending on your preference
4celery stalks, white ends cut off and diced
8sage leaves, chopped
1Tbspfresh thyme, chopped
1cupcooked wild rice
¼cupdried cranberries, with no added sugar
salt and pepper, to taste
parsley, choppedfor garnish (optional)
Pre-heat oven to 375 degrees F. Cut acorn squash vertically. Scoop out guts until inside makes a clean, smooth boat. Cut small sliver in the bottom of the acorn squash so squash lay flat inside-facing-up on baking sheet. Rub inside of squash with 1 Tbsp olive oil. Bake for 30-40 minutes until fork tender.
Meanwhile, in a large saute pan with 3 Tbsp olive oil over medium-high heat, cook sausage until browned on all sides, about 6-7 minutes. Remove sausage to a plate and set aside.
In the sausage drippings, add your onions and celery. Cook until soft, tender, and translucent, about 6 minutes. Add garlic, sage, thyme, salt and pepper and stir for another minute. Add cooked rice and quinoa, and cranberries. Add chicken stock and stir well. Let mixture simmer until most of chicken stock is absorbed by the food, about 4-5 minutes.
Stuff acorn squash (now out of the oven) with the stuffing mixture. Bake at 375 for 30 more minutes. Take out of oven and garnish with parsley before enjoying.