I eat a lot of squash, but not a lot of Acorn squash. I got one in a Covey Rise box recently and wondered how best to use it. I like to stuff squash a lot, and there are two of us so why not stuff it? Turns out, all squashes seem to be a lovely vessel to stuff. This was extra delicious!
I made up this recipe to use up what I had in my house. You can do the same and make up your own or try this one on for size. I had sun dried tomatoes leftover from Tuscan Chicken, sage leftover from the fancy pasta I made and the sausage was in my freezer. You can try the other ways I stuffed squash, such as quinoa or broccoli and cheese! Stuffing squash is a great hearty way to eat well! Full recipe to follow the montage.
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| Gourdgeously delicious! |
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| The cast, that is some local hot sausage, the best! |
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| What beautiful color on that squash! |
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| Saute that filling up. |
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| Stuff them good and go for a ride in the oven. |
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| Pin it and make it some time you are feeling squashy! |
Sausage and Sundried Tomato Stuffed Acorn Squash
1 large acorn squash
1/2 lb. ground turkey
1/2 lb. fresh sausage (Italian or cajun would be best)
1 medium shallot, diced
4 cloves garlic, minced
1/4 cup diced sundried tomatoes
1 green onion, white and green part, sliced
1/2 cup mozzarella cheese
2 tbsp. grated parmesan cheese
Preheat oven to 375. Cut the acorn squash in half, scoop out the seeds and place cut side down on a greased/foiled baking sheet. Cook for 20 minutes or until the skin feels soft. Remove the squash from the oven and cool. Keep the oven on. Heat the turkey and sausage in a skillet and cook until browned. Add the shallot, garlic and sundried tomatoes and stir. Heat for a few minutes and then add to a bowl with the green onion and mozzarella cheese. Scoop out some of the flesh of the squash and add to the bowl. Mix well and then place some of the mixture in each side of the squash. Top with parmesan cheese and heat in the oven for 8-10 minutes.
Happy Cooking!
Missy
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