1lb sausage (I used Italian hot)
3 stalks celery
1/2 cup dried cranberries
1 Apple ( I used granny smith )
1 cup cooked quinoa
Cut acorn squash in half season open side with salt, pepper and a drizzle of olive oil. Place open side down on baking sheet cook 25-30 minutes.
Dice onion and celery then sauté in 1tbsp olive oil with garlic over medium heat until translucent.Transfer to bowl
In the same skillet cook sausage until browned, drain excess grease.
Dice apple and add into skillet with the cranberries, onion, celery, sausage and quinoa. Mix in lemon juice.
Salt and pepper to taste, then stuff your acorn and enjoy!