STUFFED ACORN SQUASH


Anyone else here have an obsession with squash? Just me? Well if you can relate, you’re going to love this recipe and how easy it is to make. While lots of stuffed vegetable recipes have breadcrumbs, I made this one without the breadcrumbs to save on the carbohydrates and up the room for more protein. Each of the flavors work together perfectly in each bite!

Serves 4.

Here’s what you’ll need:

  • 3 tbsp olive oil
  • 2 medium-sized acorn squashes
  • 1 pound of ground sausage
  • Two red apples, chopped
  • 1/2 white onion, chopped
  • 4 stalks of celery, chopped
  • 1 cup shredded parmesan cheese
  • Salt, pepper, and parsley for taste

Preheat oven to 425 degrees. Half the acorn squashes, drizzle with olive oil, and place face-down on a sheet pan. Roast for about 35 minutes, or until the squash is soft and slightly browned.

While the squash bakes, heat 2 tablespoons of olive oil in large skillet on medium heat. Add the sausage and cook until completely cooked through.

Remove the sausage and set aside. In the same pan, add the chopped apples, onion, and celery. Let cook on medium for 10-15 minutes until onions are transparent. Season with salt and pepper. When the onions, apples, and celery are done, add back the sausage. Mix everything together with half of the parmesan cheese.

Once the squash is done, flip them over. Take the sausage mixture and spoon it into the squash, filling them completely and overflowing a bit. Distribute the mixture evenly between the four.

Top with the remaining parmesan and your parsley. Either serve immediately or save in the refrigerator for up to three days.


STUFFED ACORN SQUASH

Ingredients:

  • 3 tbsp olive oil
  • 2 medium-sized acorn squashes
  • 1 pound of ground sausage
  • Two red apples, chopped
  • 1/2 white onion, chopped
  • 4 stalks of celery, chopped
  • 1 cup shredded parmesan cheese
  • Salt, pepper, and parsley for taste

Instructions:

  1. Preheat oven to 425 degrees. Half and empty the seeds of the acorn squashes, drizzle with olive oil, and place face-down on a sheet pan. Roast for about 35 minutes, or until the squash is soft and slightly browned.
  2. While the squash bakes, heat 2 tablespoons of olive oil in large skillet on medium heat. Add the sausage and cook until completely cooked through.
  3. Remove the sausage and set aside. In the same pan, add the chopped apples, onion, and celery. Let cook on medium for 10-15 minutes until onions are transparent. Season with salt and pepper.
  4. When the onions, apples, and celery are done, add back the sausage. Mix everything together with half of the parmesan cheese.
  5. Once the squash is done, flip them over. Take the sausage mixture and spoon it into the squash, filling them completely and overflowing a bit. Distribute the mixture evenly between the four.
  6. Top with the remaining parmesan and your parsley. Either serve immediately or save in the refrigerator for up to three days.