Meal Prep with O2X: Quinoa-Chicken Sausage Stuffed Acorn Squash

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Monday EAT: Quinoa-Chicken Sausage stuffed Acorn Squash with O2X EAT specialist AJ Fusco

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Ingredients:
\n2 Acorn Squash
\n½ lb. Chicken Sausage
\n½ Apple, seeded and chopped
\n½ Onion, chopped
\n1 Garlic Clove, diced
\n4 Sage Leaves, diced
\n1 tsp. Paprika
\n1 tsp. Ground Cumin
\n3/4 Cup Dry Quinoa
\n3/4 Cup Shredded White Cheddar Cheese (reserve half for garnish)
\nSalt
\nOlive Oil

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Procedure:
\n– Preheat oven to 400* F
\n– Trim both ends of the acorn squash off. Cut the squash in half horizontally and scoop out the seeds and stringy flesh. Drizzle with EVOO and a pinch of salt
\n– Place squash on a foil lined sheet pan, cut side down. Roast for 25 minutes or until soft. Remove from the oven
\n– While the squash is baking, cook the quinoa according to the package and brown the sausage in a drizzle of EVOO in a medium saute pan. Using a slotted spoon, remove cooked sausage and set aside in a bowl
\n– In the same pan, add the onions and saute until lightly browned. Add the apples and saute until the apples start to soften
\n– Add the garlic, sage and spices to the pan and cook until fragrant. Remove the onion-apple mixture and add it to the cooked sausage
\n– Add the cooked quinoa to the sausage mixture and stir to combine. Taste and adjust seasoning
\n– Add half of the shredded cheddar to the mix and stir
\n– Place the cooked squash on the same sheet pan cut side up. Stuff with quinoa-sausage mix, top with more cheese and bake for another 15 minutes or until the cheese is browned