Delicious Stuffed Acorn Squash With Quinoa, Brown Rice, Walnuts, and Veggies.
Meatless, sweet and savory veggie sausage patties flavored with a hint of maple syrup. Can you say delicious? I can!
It is a cold day today.
Need something to warm the insides
A good day for this hearty, meatless dish… stuffed acorn squash!
What’s is in:
- Quinoa and Brown Rice
- Onions
- Mushrooms
- Dried Cherries
- Walnuts
- Veggie Sausage Patties
- Spices/Pure Maple Sugar
- Ghee/Coconut Oil
I limit my soy, and gluten, but occasionally I make an exception with Morningstar Farms products. This is one of those meals where I want less fat (Veggie Sausage Patties contain 81% less fat than cooked pork sausage) so I can add more ghee (butter) on my squash when baking it!
Once I combine the Quinoa and Brown Rice with onions and mushrooms that have been sauteed in a little bit of coconut oil and ghee, I add crumbled sausage patties, walnuts, dried cherries, salt and pepper, garlic, Pure Maple Sugar and a sprig of cilantro or parsley.
Cooking the squash with ghee and coconut sugar adds a bit of sweetness… and then once the acorn is stuffed with all the delicious ingredients, it is drizzled with just a touch of pure maple syrup! Hello! Yum! It certainly makes me think of Vermont, the mountains, and just down right goodness.
- Serves: 2
- Serving size: 1
- Calories: 594
- Fat: 26
- Saturated fat: 8
- Unsaturated fat: 11
- Trans fat: 0
- Carbohydrates: 67
- Sugar: 19
- Sodium: 779
- Fiber: 7
- Protein: 18
- Cholesterol: 0
- 1 medium sized acorn squash
- 2 tsp. ghee
- 2 tsp. coconut sugar
- 1 tsp. coconut oil
- 1 tsp. ghee
- ½ cup onion, chopped
- ½ cup mushrooms, chopped
- 8.5 oz. pre-cooked quinoa and brown rice
- ¼ cup walnuts
- 2 Morningstar Farms maple breakfast sausage patties, crumbled
- ¼ cup dried cranberries
- 1 tsp. pure maple sugar
- salt and pepper to taste
- 2 clove garlic, minced
- 1 sprig cilantro or parsley, chopped
- 2 tsp. pure maple syrup
- Preheat oven to 350 degrees
- Cut acorn squash in two, remove seeds and place in a baking dish.
- Add 1 tsp. ghee (butter) and 1 tsp. coconut sugar in each squash.
- Bake for 1 hour, or until tender.
- In the meantime, add 1 tsp. coconut oil and 1 tsp. ghee in medium saucepan and add onion and mushrooms. Cook until tender, about 5 minutes.
- Add quinoa and rice, walnuts, crumbled sausage patties, cranberries, maple sugar, salt and pepper, garlic and cilantro or parsley. Stir and saute 5 minutes more.
- Remove squash from oven and stuff with mixture and place back in oven and cook 10 minutes.
- Remove squash from the oven and drizzle each squash with 1 tsp. of maple syrup.
- Plate, serve and enjoy!