DINNER
34
Chicken sausage adds a low-fat burst of flavor to
a heart-healthy dinner rich in iron and magnesium
with a beautiful acorn squash presentation!
Serves:
4
Serving Size:
½ filled squash
Prep Time:
10 minutes
Inactive:
0 minutes
Cook:
1 hour
TOTAL:
1 hour and 10 minutes
INGREDIENTS:
• 2 acorn squashes
• 2 links caliente chicken sausage
• 1 cup quinoa
• ¾-cup black beans
• 1-½ cups water
• 1 teaspoon cumin
• ¼-cup shredded mozzarella cheese
• Salt and pepper to taste
INSTRUCTIONS:
Preheat oven 350 degrees. Cut squash in half and remove seeds. Place cut side down in oven-safe
baking dish. Add enough water to reach an inch up sides. Bake 30 minutes until tender. In the meantime,
rinse quinoa and place in small saucepan. Add 1-½ cups water. Bring to boil. Cover, reduce heat and
simmer 20 minutes. Remove casing from sausages and brown until no longer pink. Season with
cumin. Drain and rinse black beans. Add beans and quinoa to sausage. Salt and pepper to taste.
When squash is done, carefully turn over and fill with quinoa mixture. Top each half with shredded
cheese. Return to oven and bake 10 minutes until cheese is melted and heated through. Enjoy!
NUTRITIONAL VALUE:
Calories: 325
Sodium: 601 mg
Fat: 11 g
Carbohydrates: 47 g
Protein: 19 g
Sugars: 10 g
per serving
325
CALORIES
QUiNOA AND SAUSAGE STUFFED ACORN SQUASH
James from Store 6505
in Waxahachie, TX
Michelle,
Wellness Champion
