It’s annoying when recipes make a ton of food. Every night is not a hosted party, amirite?
Just kidding… Yes it is. But that’s okay because this acorn squash recipe is easy to double, triple, quadruple, etc.
In the meantime, it’s simple to have for just you or, you and a partner. The maple syrup sweetens the whole meal a bit, so you can opt to leave that out and at liquid smoke if you’re looking to go more savory.
I don’t often post recipes with faux meats, but they have a time and place. The Lightlife veggie sausage is a great breakfast-style “sausage” with high protein and ZERO fat. Let me repeat that.
This has ZERO FAT.
A 2oz serving is:
A great addition if you’re missing that meaty stuff, tracking macros, and being stingy with your fats. You can also opt for crumbled tofu or tempeh if you would prefer less processed protein.
Stuffed Acorn Squash
1 acorn squash, halvedwith seeds removed
1 apple, diced (I used honey crisp, but granny smith would be wonderful)
½ package of Lightlife Veggie Sausage
½ cup mushroom, diced
½ cup cooked wild rice or quinoa blend (or leave out and add more mushrooms)
1 T maple syrup
1 T dried sage
1 flax egg (1 T flax meal + 3 T water, stir)
Salt and pepper to taste
Optional to make more savory: ½ cup diced onion and ½ tsp liquid smoke
Preheat oven to 400
Half squash and remove seeds. In a baking dish, set them cut side up and drizzle olive oil and sage on top. Bake for 50-60 minutes.
In a large pan, sauté veggie sausage in oil until it’s starting to crisp and break apart. Add apple, mushroom, sage, salt/pepper sautéing until apples are soft, about 8 minutes.
Add cooked rice/quinoa, maple syrup, flax egg. Remove from heat.
When squash is done baking…
Scoop 1 cup of the mixture into each halved squash. Return squash, uncovered, to the oven for another 20 minutes.