Acorn Stuffed Squash:
2 Acorn Squash
1 cup quinoa
1 lb pork sausage
1 lb butternut squash
½ cup dried cranberries
3 cloves garlic
3 Tbl fresh sage (1 tsp dried sage)
1. Cut acorn squash in half, spoon out the guts/seeds. Slice off the tip of the other end so it lays flat. Rub with oil and sprinkle with salt and pepper. Roast at 400 degrees flesh side up for 45 mins.
2. Cut butternut squash into squares, toss with oil and roast for 30 mins.
3. Cook quinoa according to directions. While cooking, sauté garlic with cranberries and sage for 5 mins. Remove and brown sausage. Drain sausage. Combine sausage, cranberry mixture, butternut squash, and quinoa in a bowl.
4. Remove acorn squash from oven and stuff with sausage mixture. Bake for 10-15 more mins until heated thoroughly.