2 Acorn Squash - slices in half.
2 tbsps Extra Virgin Olive Oil
1 tbsp Raw Honey
1 tsp Cinnamon
1 cup Quinoa (uncooked)
1 1/2 cups Water
10 oz Organic Chicken Sausage (no sugar added)
1 Yellow Onion
1 Garlic Clove, mined
4 cups Baby Spinach
1 tbsp Rosemary
1/2 tsp Nutmeg (ground)
Preheat the oven to 400ºF (204ºC).
Slice the tips off of your acorn squash so that it will sit flat. Then cut the squash in half and carve out the seeds. Brush the inside of each squash with olive oil. Then brush the inside of each squash with honey. Sprinkle each squash with cinnamon. Place the squash on a baking sheet, flesh side up, and pop them in the oven. Roast for 30 minutes or until tender when pierced with a fork.
Meanwhile, cook your quinoa by combining quinoa and water in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce to a simmer. Cover and let simmer for 12 to 15 minutes or until water is absorbed. Remove lid, fluff with a fork, and set aside.
Heat your remaining olive oil in a skillet over medium heat. Remove the casing from the sausage and add the meat to the skillet. Add the onions and saute until sausage is cooked through. Add the minced garlic and saute for another minute. Add spinach, rosemary, and nutmeg. Saute just until spinach is wilted. Remove from heat then stir in the quinoa. Mix well.
Remove the squash from the oven and stuff each half with your quinoa sausage mix. Plate and serve!