Sunday, May 12, 2013

Roasted Acorn Squash Stuffed with Chicken Basil Sausage, Pistachio, and Quinoa

Ok, this is hands down, my most favorite recipe since being gluten free. Thank you Pinterest for the pinspiration! It's become a regular on my weekly dinner menus....

Without further ado, I give you Roasted Acorn Squash stuffed with Chicken Basil Sausage, Quinoa, and Pistachios (and lots more yumminess)

2 small acorn squashes, halved and seeds removed
A few tablespoons extra virgin olive oil
1 cup dry quinoa
1lb of basil chicken sausage (found at my local stores butcher counter)
1/2 cup fresh parsley, chopped
1/2 cup pistachios, unsalted
2 teaspoon red wine vinegar
salt + pepper to taste
Sprinkles to taste of red pepper flakes
1/4 cup goat cheese

Preheat oven to 425.

Drizzle 1 tablespoon of olive oil over the four halves and season with salt and pepper. Lay cut side down on a baking sheet and bake until very tender and edges are nicely caramelized, should be 15-20 minutes. Remove from oven and set aside.

To prepare the quinoa, bring 2 cups of chicken stock to a boil, then add the 1 cup of quinoa. Reduce to a simmer, cover (ensuring least amount of steam escapes as possible), and cook until the liquid is absorbed, about 12-15 minutes. Remove from heat, fluff with a fork, cover again and then let sit for 12-15 minutes....this is important! Ensures all grains sprout and the texture is fluffy and moist.

While quinoa is cooking, add 1T of olive oil to a large deep pan (I used my beloved braising pan) over medium heat. Remove sausage from casings (if necessary) and add to pan, sautéing until browned and cooked through.

Transfer quinoa into pan with sausage and mix in parsley, pistachios, red wine vinegar, a few 2 tablespoons of olive oil and chunks of goat cheese. Season with salt + pepper to taste, sprinkle with red pepper flakes.

Season squash with salt + pepper before dividing the quinoa mixture among the four halves.
DEEE-LISH!! I promise. :)

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