Acorn Squash with Sausage

Sisty Gin's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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

Directions:

1. Put squash halves, cut side down, in microwave-safe dish.
2. Add 1/4 inch water.
3. Cover with plastic wrap.
4. Cook on high for 15-20 minutes or until tender when pierced with fork.
5. (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
6. Add onion and mushrooms.
7. Cook 5 minutes.
8. Add bell pepper and garlic.
9. Cook 1 minute.
10. Remove from skillet with slotted spoon.
11. Drain on paper towels.
12. Discard drippings.
13. In same skillet, brown and crumble sausage over medium-high heat.
14. Drain.
15. Add onion mixture and bread cubes.
16. Season with pepper to taste.
17. Reduce heat to medium.
18. Cook 3 minutes, stirring occasionally.
19. Remove squash from microwave, carefully removing plastic wrap.
20. Turn squash cut sides up.
21. Spoon 1/4 of sausage mixture into each squash half.
22. Top with parmesan.
23. Serve immediately.

Reviews

[Rosemcc]

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.

[Tess #2]

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

[Glori-B]

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!