Mmmmm, Thanksgiving in the belly of a squash! I remember as a kid my Mom would make acorn squash but I would not touch it. The look and texture of it just did not look appealing to me. I remember her also always commenting “how do you not like this, it’s sooooo delicious”. Well, as I grew older my taste buds changed a LOT and I now share the same emotion towards acorn squash that she did. This recipe has simple ingredients, easy prep, easy clean up and a whole lot of flavor! It’s a great meal to make in bulk for the family or even meal prep for a few meals.
Next time you are at the store, be sure to grab a squash or two and make this! I promise, you will not regret it! 🙂
INGREDIENTS: 4 Servings
- 2 Medium-Large Acorn Squash
- 1.5lb Sweet Sausage (I used 5 links and removed the casing)
- 1 Apple, Diced
- 1 Bunch (or bag) Baby Spinach
- 1/2 Medium Red Onion, Diced
- 1/2 Cup Chopped Pecans
- Olive Oil
- 2 Tablespoon Fresh Rosemary, Diced.
- Pre-heat oven to 400 degrees.
- Using a sharp knife (be careful!) cut the across squash down the middle. Using a spoon scoop out the seeds and carve a smooth “circle” in the middle. Add a little olive oil and place face down on a cookie sheet with tin foil.
- Cook squash 25-30 minutes (depends on the thickness of the squash so be sure to check it after 20 minutes.)
- While your squash is baking, add olive oil to a large pan, add red onions. Cook about 3 minutes until they are slightly browned. Add ground sausage. Chop up well into little pieces and stir often to be sure to “crisp” each piece.
- In a medium pan, coat with coconut oil and add diced apple. Stir occasionally and cook 5 minutes or until slightly soft.
- Add apples to sausage and blend well together.
- Add spinach and blend well together.
- Add pecans and blend well together.
- Add fresh rosemary and blend well together.
- Remove from heat.
- When squash are done, place on counter. Use a large spoon and scoop the stuffing into each belly of the squash.
- Switch your oven to broil and place stuffed squash in the oven for 2-3 minutes (tops) to finish it off.
- Let cool (it’s REALLY hot) for a few minutes.
Note: You do not need to add salt to this dish. The sausage itself is flavorful and salty enough that it does not require additional seasoning, unless you choose.