Quinoa-Stuffed Acorn Squash

• 2 small acorn squash (about 1-1/2 pounds each)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon garlic powder
• 2 Italian turkey sausage links (about 8 ounces), casings removed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 3/4 cup quinoa, rinsed
• 1-1/2 cups chicken stock
• 1 large egg, lightly beaten
• 1 tablespoon minced fresh parsley
• Shredded Parmesan cheese
• Additional minced fresh parsley

1. Preheat oven to 400u0b0. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a
2. , hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes.
3. Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash.
4. Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley.

acorn, olive oil, italian seasoning, salt, garlic, italian turkey sausage, onion, garlic, pepper, quinoa, chicken stock, egg, parsley, parmesan cheese, parsley

Taken from www.tasteofhome.com/recipes/quinoa-stuffed-acorn-squash/ (may not work)