Acorn Squash Medley

READY IN: 40mins
Recipe by DayJahView

One of nature's finest creations: squash. Squash appeals to most pallets and pairs well with virtually every food category. I served this with a glass of Merlot, black seedless grapes and banana-walnut-cranberry bread--a heavenly combination. Enjoy!

Top Review by Joycee Troyer

I'm not sure what got me going - the actual recipe or the idea of serving the squash with the merlot, black grapes and banana walnut cranberry bread. Delicious - and we had the squash with red grapes, cabernet sauvignon (a little heavy but what the heck!) and banana walnut bread. A real keeper!

Ingredients Nutrition

Directions

  1. Halve both acorn squash and remove and discard seeds. Place upside down on microwaveable dish and cook on high for 8-10 minutes until softened. Scoop out squash leaving approximately 1/4 inch on shells to retain their shapes. Set aside. Cook sausages, cool and cut into 1/2 inch size bites. Saute thinly sliced garlic, shredded carrots and chopped peppers in olive oil for 3-4 minutes until softened. Stir in spinach, mushrooms and seasonings and cook 3-4 minutes more. Remove from heat, combine with cooked rice, sausage and squash. Fill each half of the acorn shells with equal amounts of the filling. Bake in 350 degree oven for 20 minutes. Cool five minutes before serving. Enjoy.

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