Sage,sausage and Spinach Stuffed Acorn Squash

READY IN: 1hr 15mins




  • Preheat oven to 425 degrees F.
  • Slice squash in half horizontally, scoop out seeds.
  • Cut a thin slice offbottoms to allow each to remain upright.
  • Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
  • Turn flesh side up and roast another 20-30 minutes until fork tender.
  • Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
  • Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
  • Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
  • Add spinach and wilt 2-3 minutes.
  • Drain liquid from spinach. Remove from heat.
  • Stir in bread crumbs.
  • Divide stuffing among squash halves, mounding, if needed.
  • Top with cheese.
  • Place under preheated broiler for 2-4 minutes until golden brown.
  • To serve: Drizzle with balsamic vinegar, if desired.