How to make sausage & apple stuffed acorn squash

Make Sausage & Apple Stuffed Acorn Squash

42
STEPS
INGREDIENTS

Add about 1tbsp EVOO to low/medium heat pan. Add celery & onion. Cook about 5 minutes until translucent.

Add about 1tbsp EVOO to low/medium heat pan. Add celery & onion. Cook about 5 minutes until translucent.

Remove the celery and onion & set aside. Add sausage and cook until brown.

Remove the celery and onion & set aside. Add sausage and cook until brown.

Add the apple.

Add the apple.

Add the celery & onion back in.

Add the celery & onion back in.

Add the rice and mix to combine.

Add the rice and mix to combine.

Add the pumpkin pie spice, sea salt, & black pepper.

Add the pumpkin pie spice, sea salt, & black pepper.

Mix everything together & set aside.

Mix everything together & set aside.

Preheat oven to 350 degrees. Cut squash in half & scoop out the seeds. Brush with EVOO & season with sea salt and black pepper. Place cut side down on parchment paper.

Preheat oven to 350 degrees. Cut squash in half & scoop out the seeds. Brush with EVOO & season with sea salt and black pepper. Place cut side down on parchment paper.

Bake for 30 minutes. Remove from oven & spoon the filling into each half.

Bake for 30 minutes. Remove from oven & spoon the filling into each half.

Put back into the oven for another 20 minutes.

Put back into the oven for another 20 minutes.

Optional: serve with grated cheese on top

  • EVOO
  • 2.0 Acorn Squash
  • 1.0lb Ground Italian Sausage
  • 1.0 Small Yellow Onion (1 cup chopped)
  • 2.0 Celery stalks, chopped
  • 1.0 Apple (any red), peeled & diced
  • 2.0c Brown or White Rice
  • 1/2Tbsp Pumpkin Pie Spice
  • Sea Salt, to taste
  • Black Pepper, to taste
  • Optional: Grated Cheese
NJ
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