Roasted Acorn Squash with Chorizo Sausage and Pineapple Jam {w/ recipes}

I'm not a vegetarian - 

I love bacon.

And a good steak.

And oh boy, a roasted chicken? Yes sir-ee and more gravy please.

- but lately I have been cutting a lot of meat out of my diet. And I like it.  

I used to think that you had to have meat to make it a meal, but there are so many other ways to have a balanced, protein-rich diet.

I have embraced flexitarianism.

It’s like Food Network Star contestant Nikki Dinki says, “I like my meat on the side.”

The meat in this dish may not be on the side (it’s piled into the center), but it is not the star of the show. The star is the golden acorn squash and nutty quinoa. The spicy, chicken chorizo sausage is like the cherry on top. And paired with the sweet pineapple jam – it is a happy day for your taste buds!

I first made acorn squash while on a fruit and vegetable cleanse - needless to say, this is my adaptation of the recipe. I received this pineapple jam in a birthday care package from my family in Hawaii. But you can use any citrus or tropical jam: orange marmalade, guava, mango... you get the picture. The sweetness of the jam complements the spicy chicken chorizo well and adds an unexpected flavor.

Roasted Acorn Squash 
with Chorizo Sausage and Pineapple Jam {serves 2}

1 acorn squash (halved and seeded)

1 link of cooked chicken chorizo sausage

1 c cooked quinoa

1 portabello mushroom

1 handful of kale

pineapple jam

kosher salt

Preheat oven to 425

1. Cut squash in half and cut off ends so it can sit flush to a surface and the "bowl" faces up. Remove seeds. 

2. Line a lipped baking sheet with tinfoil (for easy clean-up) and place squash face down. Fill baking sheet with enough water until it is filled about 1/4 inch. Carefully place in 425 oven for 20-25 minutes. 

3. While squash is cooking, dice mushrooms, chop kale and quarter cooked sausage. Heat a saute pan with olive oil over medium heat. Add mushrooms and cook until tender, about 5-7 minutes. Add sausage and stir frequently until all sides are heated and slightly crisped. Add kale and cook a minute or two, until wilted. Salt to taste. Add cooked quinoa, stir until mixed and cover with a lid and remove from heat. 

4. When squash is tender, remove from oven and drain any leftover water. With tongs, turn squash over and drizzle lightly with olive oil. Salt and pepper to taste. Return to oven for 5 minutes.

5. Remove squash from oven and let cool 5 minutes. Plate each half and spoon 1-2 teaspoons of pineapple jam into the center, spread until evenly distributed.

6. Fill each half with a heaping amount of quinoa mixture and enjoy!

Roasted, stuffed acorn squash.
Forgot to add the kale this time, so added brussels on the side.