1. Prepare the oven and squash

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

Brush the cut sides of the acorn squash with olive oil and season with salt and black pepper. Arrange the squash halves cut-side down on the tray.

Roast for 30–40 minutes, or until the flesh is tender when pierced with a fork.

2. Cook the quinoa

While the squash roasts, combine the rinsed quinoa and broth in a saucepan.

Bring to a boil, then reduce the heat to low, cover, and simmer for 12–15 minutes, until the liquid is absorbed and the quinoa is fluffy.

Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.

3. Brown the sausage

Heat a large skillet over medium heat. Add the sausage and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon, until thoroughly cooked.

If needed, drain excess grease, leaving a little in the pan for flavor.

4. Sauté the vegetables

Add the chopped onion and bell pepper to the skillet. Cook for 4–5 minutes until softened.

Stir in the garlic, apple if using, thyme, sage, and black pepper. Cook for another minute until fragrant.

5. Make the filling

Add the cooked quinoa to the sausage mixture and stir well.

Mix in the dried cranberries, chopped nuts, Parmesan cheese if desired, and fresh parsley. Taste and adjust the seasoning with salt and pepper.

6. Stuff the squash

Remove the roasted squash from the oven and carefully turn the halves cut-side up.

Spoon the quinoa and sausage mixture generously into each squash half, lightly pressing the filling into place.

7. Bake again

Return the stuffed squash to the oven and bake for another 10–15 minutes, until heated through and lightly golden on top.

If desired, sprinkle with additional Parmesan during the final 5 minutes of baking.

8. Serve

Garnish with fresh parsley and serve warm. Each squash half makes a hearty individual portion.