Prep squash: drizzle olive oil on rimmed baking sheet, place squash flesh side down on the sheet, roast for 25-30 minutes. Once cooked, set aside.
Cook quinoa: combine broth and quinoa in a medium pot, bring to boil, cook until tender (about 20 minutes)
Sauté: Heat large skillet over medium heat, add olive oil. Once hot, add garlic, onion, carrots and celery, season with salt and pepper. Cook until tender, about 10 minutes, set aside in a bowl.
Cook sausage: Add chicken sausage (casings removed) to emptied pan, break into crumbles and cook thoroughly. Once cooked, add veggie mix back to pan, add beans, quinoa, dried cranberries, parsley and sage. Heat the mixture for 2-3 minutes.
Bake: On baking sheet, place squash flesh side up and fill with stuffing, garnish with Parmesan cheese, bake for 10 minutes or until cheese is melted. Remove from oven, let cool 5-7 minutes, serve and enjoy!
Notes
There will likely be extra stuffing to pile on and enjoy alongside your squash!PREP AHEAD: You can roast the squash and prepare the squash mixture ahead of time. Then all you have to do fill the squash and bake away!LEFTOVERS/STORAGE: Store leftovers in a glass container for up to 5 days. Reheat, ideally in the oven until heated throughout. You can also reheat in the microwave.NUTRITION NOTES: Acorn squash is packed with fiber and vitamin A. It’s also an excellent source of minerals such as potassium, magnesium and calcium.