Recipe by Sisty Gin
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
Directions See How It's Made
- 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.