Stuffed Acorn Squash
Delicious and savory Stuffed Acorn Squash is a flavorful side dish that's healthy and hearty, too!
Foto: Spend With PenniesIngredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 8 ounces ground pork sausage
- ½ small onion (finely diced)
- 1 small granny smith apple (peeled and diced )
- 2 slices wheat bread (cubed )
- 1 egg
- ⅓ cup dried cranberries
- ¼ teaspoon ground sage
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Steps
Preheat the oven to 375°F.
Cut the squash in half and scoop out the seeds and discard.
Brush the squash with olive oil and season with salt & pepper.
Place the squash on a baking pan cut side down and bake for 40 minutes or until very tender. Larger squash may need more time.
While the squash is baking, brown the sausage and onion in a skillet until no pink remains. Drain fat. Add the apple and cook 2-3 minutes more or just until the apple begins to soften.
Place the sausage mixture in a bowl and cool slightly. Stir in the bread, egg, cranberries, sage, and ¼ teaspoon each salt and pepper.
Flip the squash over, scoop the filling into the cavity and bake an additional 10-15 minutes or until the squash is tender. If the filling starts to brown too much, lightly cover with foil.
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