This recipe for Cheesy Sausage and Vegetable Stuffed Acorn Squash is delicious for a fall or winter dinner idea. I really like that you can get creative with squash and make so many wonderful recipes. Ted and I have always enjoyed many of the fall squash. They are so tasty and versatile. This recipe was very easy to make and the clean up was a snap too! Absolutely wonderful meal.
Makes 4 Servings
2 medium-sized acorn squash (about 1.5 lbs. each)
1 cup mixed vegetables
2 tsp. olive oil
12 oz. Turkey Italian Sausage (3 links, use gluten-free sausage if needed)
1 red bell pepper, chopped small
1 small onion, chopped small
3/4 cup + 1/3 cup grated Mozzarella cheese
2 T finely grated Parmesan
Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. (Choose the smallest dish you can get away with that holds all the squash to keep them from rolling around in the dish.)
Wash the outside of the squash, cut in half lengthwise, cut out the stem area, and use a sharp spoon to scrape out the seeds and the stringy part that surrounds the seeds. Put squash pieces in a baking dish, season with a little salt and fresh-ground pepper, and bake until the squash is starting to get soft when you stick a fork in it, about 30-35 minutes.
While the squash bakes, brown the Turkey Italian Sausage and chop the onion and red bell pepper.
(I added 1 cup of mixed vegetables as well but that was just an extra.)
When the sausage is nicely browned, add the onion and pepper and cook a few minutes more. Turn off heat, season the mixture with fresh-ground black pepper to taste, and stir in 3/4 cup grated Mozzarella cheese and Parmesan.
Take the partly cooked squash out of the oven and test to make sure you can easily pierce the squash with a fork. Divide the stuffing mix between the four squash halves, pressing it down so it’s tightly packed. Cover each piece with a generous pinch of grated mozzarella, then put the squash halves back into the oven and bake 20-25 minutes more, or until it’s piping hot and the cheese is browned to your liking. Serve hot.
Recipe Adapted from Kalyn’s Kitchen