Quinoa And Sausage Stuffed Acorn Squash

• 1/2 pound sausage itallian
• 1/4 cup dry quinoa cooked according to directions on package
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• salt
• 2 celery ribs chopped
• 1 onion medium, chopped
• 4 mushrooms chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup fresh cranberries
• 2 acorn squash medium

1. Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat.
2. Brush the inside of the squash with butter. Place on a foil covered cookie sheet and cover with another sheet of foil.
3. Bake at 350 for 40-50 minutes or until squash is tender.
4. Cook quinoa according to directions. Set aside when done.
5. Meanwhile, in a large skillet, cook the sausage, breaking it up as you go. Remove from pan when cooked.
6. Saute celery, onion and mushroom in oil until tender. Stir in cranberries and cook until cranberries pop.
7. Remove from the heat.
8. Add the quinoa to the sausage mixture and mix well. Add the sage, thyme and salt and pepper.
9. Stuff the squash and place back in the oven for 5 - 10 minutes.

sausage itallian, directions, sage, thyme, salt, celery, onion, mushrooms, olive oil, butter, fresh cranberries, acorn

Taken from www.yummly.com/recipe/Quinoa-and-Sausage-Stuffed-Acorn-Squash-1316301 (may not work)