Friday, October 15, 2010

Stuffed Acorn Squash

Made this last week. ld is a fan.


5 acorn squashes, halved and seeded
1 pound sausage,(I actually just cooked it up like hamburger, but could dice links up too)
1 large onion, chopped
1/2 cup craisins
1/4 walnuts, chopped
1 cup fresh spinach
1 cup breadcrumbs or 2 cups bread chunks (use plain breadcrumbs, unseasoned)
2 eggs, beaten
1/4 cup parmesan cheese, grated
First, I cooked the squash in the oven 400 degrees for about 20 min. I cooked it whole and plopped it in the oven. Nope I didn't split it open and seed it, as I never cook squash that way. I figure why bother, eh? I just cook it whole and then when can get a fork through it (much like a baked potato) I split it open. Anyway, after it was done I seeded it and splashed a bit of olive oil on it.

While squash was cooking, I sautéed the onion in olive oil for about 5 minutes and then added sausage and let that cook for another 5 minutes. Once brown, add the craisins, spinach, walnuts and the breadcrumbs and stir it up until combined. Take the stuffing off the heat to let cool for about 10 minutes. Once the mixture has cooled a bit, add beaten eggs and mix. The eggs help bind the stuffing together.

Once the squashes have roasted, fill them with stuffing mixture and a sprinkle of parmesan cheese and return to the oven (at 350 degrees) for about 15 minutes.

If you like Acorn squash you will like this. I love the texture and flavors.