Prep 10 mins
Cook 20 mins
I usually see sweet recipes for acorn squash. I like this one because it uses the squash as a main dish. This is warm and filling, perfect for an autumn day. This recipe came from Colorado Collage.
- 2 large acorn squash, halved and seeded
- 2 tablespoons canola oil
- 1⁄2 medium onion, peeled and chopped
- 1 cup fresh mushrooms, sliced
- 1⁄4 cup red bell pepper, chopped
- 1 teaspoon garlic, minced
- 1 lb sweet Italian turkey sausage
- 1 slice Italian bread, cubed (about 1 oz)
- black pepper, freshly ground
- 2 tablespoons parmesan cheese, freshly ground,divided
- Put squash halves, cut side down, in microwave-safe dish.
- Add 1/4 inch water.
- Cover with plastic wrap.
- Cook on high for 15-20 minutes or until tender when pierced with fork.
- (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
- Add onion and mushrooms.
- Cook 5 minutes.
- Add bell pepper and garlic.
- Cook 1 minute.
- Remove from skillet with slotted spoon.
- Drain on paper towels.
- Discard drippings.
- In same skillet, brown and crumble sausage over medium-high heat.
- Add onion mixture and bread cubes.
- Season with pepper to taste.
- Reduce heat to medium.
- Cook 3 minutes, stirring occasionally.
- Remove squash from microwave, carefully removing plastic wrap.
- Turn squash cut sides up.
- Spoon 1/4 of sausage mixture into each squash half.
- Top with parmesan.
- Serve immediately.
Made this dish for Mom and brother I dont' eat squash. They bothed raved about this dish. So now I make quite often in the summer.
This recipe was delicious. I followed the recipe to the tee except I did use Jimmie Dean Italian sausage for the stuffing. Was a great fall recipe and I will make this again. Thanks Sisty Gin
This recipe sounded wonderful but since our family is allergic to several ingredients, I had some tweaking to do! The mushrooms and bell peppers had to go, and the turkey sausage became a vegetarian Italian sausage (trade name "Tofurky"). I steamed the squash halves and while that was happening, I sauted the onion and garlic, added the bread (which turned out to be half a bagel, cubed small!) and then added the diced Tofurky Italian "sausage" and freshly ground black pepper. When the squash was done, I filled it with the tofurky/onion mixture and topped it with the parmasean cheese. We loved it and talked about having it again. Thank you Sisty Gin for a great dinner idea!