Tuscan Herb Olive Oil Acorn Squash with Sausage on Arugula
2 large acorn squash, scrubbed, halved top to bottom, seeded
8 oz. lean ground beef, turkey or pork or mixture of each
1 medium shallot, chopped
1 red bell pepper
1 yellow bell pepper
1 garlic clove, minced
1 tsp. EACH: cumin, smoked paprika, Italian spice blend
1/3 cup dried tart cherries
Salt & pepper to taste
3 Tbsp. Coronado Taste of Oils Tuscan Herb Olive Oil (divided use)
1/4 cup Balsamic (like Traditional, Neapolitan Herb or Maple)
1/2 cup cooked quinoa (cooked according to package directions)
2 cups arugula
1 Tbsp. each: Coronado Taste of Oils Tuscan Herb Olive Oil & any of the above balsamics
Preheat oven to 375o.
Line a sheet pan with parchment or foil (to make clean-up easy).
Place acorn squash, cut side up, onto pan.
Drizzle with Coronado Taste of Oils Tuscan Herb Olive Oil and sprinkle with salt and pepper.
Roast for 20 minutes, until squash is al dente.
Meanwhile, pour the remainder of Coronado Taste of Oils Tuscan Herb Olive Oil into a saucepan over medium heat.
Cook sausage until almost done, about 6-8 minutes.
Add veggies and spices and cook until meat is done and veggies are soft, about 5 more minutes.
Add vinegar and cherries and combine.
Fold in quinoa.
Remove from heat.
Take squash out of oven and fill the halves with the sausage mixture.
Return to oven and roast until squash is soft.
Toss arugula with vinaigrette, place on plate.
Set the acorn squash on top and serve.
Recipe Courtesy of Coronado Taste of Oils