A boat of a different squash (Quinoa and Sausage Stuffed Delicata Squash)

I got a new to me veggie in my Covey Rise share a few weeks ago; it was delicata squash.  It looked like a spaghetti squash to me on the outside, but Google told me it was not as stringy on the inside and tasted more like a sweet potato.  I don't agree with all the taste comparison to sweet potato, but maybe that is because I had locally grown produce.  

I decided to stuff the squash with some yummy things and roast it. Man it was a good idea! The spicy jalapeño, sweet sausage and nutty squash melded so well together.  Sauteed onions and bell peppers made such a great addition.  And it felt like such a fall dish I made a little fall sign!

Make this with your favorite squash, spaghetti, acorn or otherwise.  Fresh sausage would be a great addition.  Have you had delicata squash before?  I made some fruit butter with it as well and it was so good!  I will have a pizza with it that I made for book club on the blog tomorrow as well.  Full recipe to follow the montage.

What a yummy stuffed squash!

What a fall looking group.

Chop it all up, such pretty colors

Saute it all up for some great flavor. 

My house smelled so good when I was roasting this!

Some cheese was a great addition.

I want this again soon!

Quinoa and Sausage Stuffed Delicata Squash)

2 small delicata squash (about 16 ounces each), halved and seeded
olive oil spray
1/4 teaspoon kosher salt
14 oz sweet Italian chicken sausage, removed from casing if fresh or chopped if not
3/4 cup chopped onion
3/4 cup chopped bell pepper (I used yellow)

2 cloves garlic, minced

1 small jalapeño, chopped
1 cup cooked quinoa
shredded cheese for topping

Preheat oven to 425°F.  Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes. Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion, jalapeño, bell pepper and garlic; cook until onion is soft, about 8 to 10 minutes.  Add the quinoa to the pan, more salt and pepper if needed and cook, stirring 5 minutes.  Divide (1/2 cup) between the squash, top with cheese and bake 10 minutes.

Happy Cooking!

Missy

Linking up with Meal Plan Monday and Tasty Tuesdays