These delectable mini stuffed acorn squash has fabulous Italian flavor and are perfect as a side dish or a main course. I would suggest two of these on your plate with a veg or a salad...
Preheat oven to 400 degrees
Slice a little bit off each end of the squash and cut in half and remove the seeds. Place them on a sheet pan and brush the tops and inside with 1 1/2 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper and roast in the oven until tender for 30 to 40 minutes, mine were done in 30 minutes
Meanwhile add the remaining olive oil to a skillet over medium/high heat on the stove and add the Beyond meat patties, chopped onion, bell pepper and garlic and saute for 5 minutes, breaking up the plant based meat with a spatula into mince and stir occasionally.
Add the pepper flakes, fennel seed, Italian seasoning, oregano, sage white wine, sun-dried tomatoes, artichoke hears and quinoa and stir to mix in and saute for 8 minutes, stirring occasionally
Stir in the petite peas, cover and turn off heat
take the squash out of the oven
divide the filling into all the squash and return to oven to heat up for 8 to 10 minutes more