I know tons of food bloggers post recipes for stuffed squashes around the holidays, but while I was grocery shopping a few weeks ago I found Ground Veggie Sausage by lightlife, and the first thing that crossed my mind was to combine it with quinoa and veggies & stuff it into a squash. This recipe is so good and doesn’t have as many steps and layers as other stuffed squash recipes. If you can’t find the Lightlife Sausage, I’d recommend using Field Roast’s Apple Sage Sausage and just dicing it into super small pieces. YUM.
Yesterday’s holiday recipe: Vegan Crispy Rice Trees
Sausage Stuffed Squash
This stuffed acorn squash is the perfect main dish for a vegan holiday dinner. It's super delicious, and stars the Gimme Lean sausage by Lightlife!
- 2 acorn squash
- 2 tbsp maple syrup
- pinch of salt
- 1/2 cup of quinoa
- 1 1/4 cups water
- 1 tbsp coconut oil
- 1 white onion
- 2 bell peppers
- 1 package of vegan sausage ground (I use this one by Lightlife)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- Preheat your oven to 400°F and line a baking tray with parchment paper.
- Slice both squashes in half, compost or save the seeds for a different recipe and then trim the side with the skin so it lays flat on your baking dish.
- Drizzle 1 tbsp of maple syrup over each half of the squash. Sprinkle with salt.
- Bake for one hour.
- While the squash is baking, cook your quinoa. Bring 1 1/4 cups of water to a boil in a small pot. Rinse 1/2 cup of quinoa and add it to the water once it’s boiling. Turn of the heat, cover and let cook for 20 minutes (or until the quinoa is fluffy and tender).
- Dice 1 white onion and 2 bell peppers. Set aside.
- In a large nonstick skillet, heat 1 tbsp of coconut oil (or any cooking oil) and add in the sausage. You’re going to have to break the sausage apart with your hands at first, just until it’s in manageable chunks (approx. the size of 1 tbsp). Add in the onion and peppers, and then stir. Use a silicone spatula to break apart the sausage as it cooks.
- Add 1 tsp dried oregano, thyme and garlic powder and 1/2 tsp of salt to the stuffing mixture. Stir, and let it continue to cook for approximately 20 minutes. Keep breaking the sausage apart. When the sausage is cooked and the onions and peppers have cooked down and are starting to brown, add in your cooked quinoa and stir.
- Take the squash out of the oven after one hour and poke it with a fork. If it’s soft, it’s finished. Scoop out a bit of the cooked squash and combine it with the quinoa and veggie sausage stuffing. Don’t over-scoop, or it will lose its shape. I removed approx. 1/2 cup of squash total from my four halves of squash.
- Stuff each squash with a generous portion of the quinoa and sausage mix. It should fill four squashes, but if you have leftover stuffing, you can eat it the next day!
- Serve immediately and enjoy!