Sagesausage And Spinach Stuffed Acorn Squash Recipes

SAGE,SAUSAGE AND SPINACH STUFFED ACORN SQUASH

Steps:

• Preheat oven to 425 degrees F.
• Slice squash in half horizontally, scoop out seeds.
• Cut a thin slice offbottoms to allow each to remain upright.
• Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
• Turn flesh side up and roast another 20-30 minutes until fork tender.
• Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
• Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
• Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
• Add spinach and wilt 2-3 minutes.
• Drain liquid from spinach. Remove from heat.
• Stir in bread crumbs.
• Divide stuffing among squash halves, mounding, if needed.
• Top with cheese.
• Place under preheated broiler for 2-4 minutes until golden brown.
• To serve: Drizzle with balsamic vinegar, if desired.

SPINACH STUFFED SQUASH

Steps:

• Preheat oven to 400 degrees.
• Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
• Place squash, cut side down, on a rimmed baking sheet.
• Bake 15 minutes or until tender.
• Scoop out pulp, keeping shells intact; reserve pulp.
• Reduce heat to 350 degrees.
• In a large skillet, melt butter over med heat.
• Add onion; cook 5 minutes or until tender.
• Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
• Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
• Spoon mixture evenly into squash shells.
• Place on the baking sheet, bake 15 to 20 minutes or until heated through.
• Serve immediately.

SPINACH-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees.
• Halve squash at width, remove top stem, and discard seeds.
• Set aside.
• In a skillet saute onions in oil until clear.
• Combine with all other stuffing ingredients and seasonings.
• Fill squash shells with mixture.
• Set halves into deep oven-proof dish, add 2 to 3 inches of water, cover with foil, and bake 40 minutes at 375 degrees or until soft.

ACORN SQUASH WITH SPINACH STUFFING

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.