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Stuffed Acorn Squash with Oyster Mushrooms

Updated: Feb 14, 2021


~2 Acorn Squash

~Olive oil

~Salt and Pepper

~1 cup uncooked tri-color quinoa

~1/2 onion, diced ~2 celery stalks, diced

~5 small sweet peppers or 1 bell yellow or orange bell pepper, diced

~ 3 teaspoons olive oil

~Ground Sausage of choice (I used Jimmy Dean All Natural)

~1 apple diced

~2-3 garlic cloves, minced

~3/4 cup unsweetened, dried cranberries

~ 1/4-1/2 pound Oyster Mushrooms peeled into 1/2 inch slices

~Thinly grated parmesan cheese


1. Heat oven to 400 degrees. Line a baking sheet with foil.

2. Carefully slice squash in half. Slice a small bit off the bottom of each half to help it stand on its own. Scoop out seeds, brush with olive oil and sprinkle with salt and pepper. Place on prepared baking sheet and bake in oven 30-45 minutes until squash can be easily pierced with a fork.

3. Rinse and cook quinoa, set aside.

4. Heat 2 teaspoons olive oil in a large frying pan. Add onion, celery, peppers and sprinkle with salt and pepper. Cook for 2 minutes then add sausage and cook till brown.

4. Meanwhile heat 1 teaspoon olive oil in a small pan, add oyster mushrooms. Toss to coat, sprinkle with salt and pepper and cook stirring occasionally, until golden brown.

4. Add apple, garlic and cranberries to sausage mixture and cook another 3-5 minutes until apple is soft and garlic is translucent. Turn off heat.

5. Add quinoa, mushrooms and about 1/4 cup parmesan cheese to sausage mixture, toss to combine.

6. Spoon mixture into squash slices, top with parmesan and bake another 10-15 minutes until heated through and cheese is melted.

Serve and enjoy!!

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