Sausage, Quinoa and Prunes Stuffed Acorn Squash

Try this savoury and sweet recipe! Sausage, quinoa, and prunes come together to stuff tender acorn squash, creating a delightful blend of flavours and textures. It’s a satisfying dish that’s perfect for any occasion.

Recipe by @Hub_Nutrition |

Servings: 4
Prep Time:
Cook Time:


For the Acorn Squash

  • Acorn Squash, halved and seeds removed
  • Olive Oil
  • Salt and Pepper, to taste

For the Quinoa Stuffing

  • 1 cup (250 mL) Quinoa
  • 1 ¾ cup (425 mL) Chicken or Vegetable Broth
  • 2 tablespoons (30 mL) Olive Oil
  • 1 Shallot, diced
  • ½ lb (approx. 225 g) of Italian Sausage, casings removed
  • ½ cup (125 mL) California Prunes, chopped
  • ¼ cup (60 mL) Pecans, chopped
  • ¼ teaspoon (1.25 mL) dried sage
  • ½ teaspoon (2.5 mL) dried thyme
  • ½ teaspoon (2.5 mL) dried rosemary
  • Parmesan Cheese, to taste


  1. Preheat the oven to 375°F (190°C).
  2. Brush the insides of the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
  3. In a saucepan, bring the broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender.
  4. While the squash is roasting, prepare the quinoa filling. In a skillet, add the olive oil, and sauté the shallot over medium heat until it’s softened.
  5. Add the sausage and cook over medium heat until browned. Add the chopped prunes, pecans, and spices. Cook for an additional 2-3 minutes.
  6. Fluff the quinoa with a fork and combine it with the sausage mixture.
  7. Fill each roasted acorn squash half with the sausage-quinoa mixture.
  8. Return the stuffed squash to the oven and bake for an additional 3-5 minutes to crisp up the top layer of quinoa.
  9. You can add parmesan cheese and fresh rosemary if desired.
  10. Serve and enjoy!

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