- 1 acorn squash
- half sweet onion, diced
- 2 cloves garlic, diced
- 3 links of chicken sausage (I used Sweet Apple from Al Fresco), casing removed & crumbled
- 1 granny smith apple, peeled, cored, and diced
- 1/2 c. quinoa, cooked
- salt and pepper
- turmeric, coriander, and smoked paprika
Preheat the oven to 425*F. Cut the acorn squash in half and remove the seeds. Trim the intact end down so that you will be able to turn it over and it will sit level, then salt and pepper the flesh of the squash. Spread a few tablespoons of oil on a sheet pan (I used coconut oil), then place the squash cut sides facing down onto the sheet pan. Roast the squash for 20-25 minutes or until the squash becomes flexible. Cooking time will vary depending on the size of your squash obviously! While the squash is roasting, heat up about a tablespoon of cooking oil in a frying pan over medium heat. Cook the onions and the garlic for a few minutes until they become translucent. Remove from the pan and place in a small bowl. Place crumbled chicken sausage into the pan and cook until browned. Add the diced apple into the pan, then add the onion and garlic mixture back into the pan. Stir to combine and let cook for 2-3 minutes. Add in the quinoa and season to taste with turmeric, coriander, smoked paprika, and salt. Once the acorn squash is ready, turn them over and fill with the sausage mixture.
These were pretty portable and were easy to take to lunch with me, but fair warning: your coworkers are going to track you down to find out where the delicious smelling food is coming from and ask you what you are eating. And BONUS: you get to eat the bowl!