Sausage Stuffed Acorn Squash
Adapted from What Molly Made
Our superhero acorn squash contains vitamins B1, B6, folate, magnesium, potassium, manganese, along with plenty of fiber and vitamin C! Let this green and orange avenger protect you from any immune system attack this fall. And stuffing it with plenty of sausage won't hurt your cause either.
INGREDIENTS
INSTRUCTIONS
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the acorn squash in half lengthwise from stem to bottom and use a spoon to scoop out the seeds/strings in the center. Place the 6 halves open-side up on a baking sheet. Roast for 35 minutes, or until the squash is tender to the touch.
- While the squash is roasting, make the filling. Heat the oil in a large skillet over medium-low heat. Add the sliced onion and cook for 20 minutes to caramelize the onions, stirring every 2-3 minutes. When the onions are caramelized, add the garlic and cook for 1-2 more minutes.
- Add the sausage to the onions and turn the heat up to medium. Season with salt and pepper to taste then cook the sausage for 6-8 minutes, stirring often to break it up until no pink remails.
- Add the chopped apple, spinach, and fresh herbs and stir to cook until the spinach wilts, 2-3 minutes.
- When the squash is done, remove it from the oven. Divide the filling evenly between the 6 halves.
- Switch the oven to broil and place the stuffed acorn squash back in the oven for 3-5 minutes until the tops get browned and crispy. Enjoy with more fresh herbs.
- Sprinkle shredded cheese, freshly cracked black pepper, and a drizzle of olive oil. Can also top with pecans and cranberries! Serve warm with bread or gluten-free rolls, and some salad!
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