Wild Pig Sausage Stuffed Acorn Squash

Enjoy this deliciously healthy and hearty meal that is so easy to make!

Ingredients

2 Acorn Squash

1 pound wild pig ground sausage seasoned with Italian seasoning and crushed red pepper to taste (or one pound Italian sausage from your grocery store or butcher)

3 cups uncooked fresh spinach 

2 cups cooked quinoa 

1 ½ cups diced onion 

3 cloves minced garlic 

Salt and pepper to taste 

Parmesan cheese to top

Directions

1. Wash squash, and prepare to cut in half. To cut the squash in half, you’ll need a sharp knife and a cutting board. It’s easiest to cut it at room temperature, or even microwaved for a minute. If you have stored your squash in the refrigerator, take it out a few hours before you plan to start dinner to let it warm up. The peel of the squash acts as a bowl, but do not eat the peel. 
2. Scoop out seeds, and place squash face down in a baking dish with 1 inch of water for approximately 45 minutes at 400° F. The time could vary depending on the size of your acorn squash, it could take more or less time. 
3. While the squash is cooking, prepare the rest of the ingredients. Cook the sausage, onion, and garlic until the sausage is done. Add the fresh spinach and continue to cook until the spinach is soft. Add salt and pepper to taste. 
4. Add the 2 cups of cooked quinoa to the sausage mixture and mix.
5. When the squash is done, remove the pan from the oven. You can tell that the squash is done when you can easily pierce it with a fork all the way through. Carefully remove the squash from the pan and dispose of the water. Return the squash to the pan face up. 
6. Fill the squash halves with the sausage mixture, top with parmesan cheese. Return the filled squash to the oven and bake for an additional 10 -15 minutes to heat through and melt the cheese.