This dish is a staple on my meal plan during the fall months. It comes together in 20 minutes or less and is packed with fibrous carbs, protein, and healthy fats! Serve this meal straight out of the squash or scoop out the insides to make reheating leftovers simple.
A recipe like this is perfect for using up extra vegetables in the kitchen before they go bad. Just sauté them in the pan with the chicken sausage!
Cut acorn squash in half and scoop out the seeds.
Place in a microwave safe dish with a lid with 1 inch of water. Microwave on high for 10 minutes or until fork tender. You can also roast acorn squash halves in the oven at 400 degrees for 20-25 minutes.
While squash is cooking, bring broth to a boil on the stovetop. Add couscous or quinoa and stir.
Cover and reduce heat to a simmer.
Allow grain to cook according to package directions.
Once the grain is cooked, transfer to a medium-sized bowl.
Add sliced chicken sausage to the pot over medium heat. Cook for 5-10 minutes until heated through and edges start to crisp. Add to bowl of couscous/quinoa.
Once acorn squash is cooked, stuff each squash half with chicken sausage/grain mix, then top with feta cheese and sunflower seeds.
Ingredients
Directions
Cut acorn squash in half and scoop out the seeds.
Place in a microwave safe dish with a lid with 1 inch of water. Microwave on high for 10 minutes or until fork tender. You can also roast acorn squash halves in the oven at 400 degrees for 20-25 minutes.
While squash is cooking, bring broth to a boil on the stovetop. Add couscous or quinoa and stir.
Cover and reduce heat to a simmer.
Allow grain to cook according to package directions.
Once the grain is cooked, transfer to a medium-sized bowl.
Add sliced chicken sausage to the pot over medium heat. Cook for 5-10 minutes until heated through and edges start to crisp. Add to bowl of couscous/quinoa.
Once acorn squash is cooked, stuff each squash half with chicken sausage/grain mix, then top with feta cheese and sunflower seeds.
Notes
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