Apple and Sausage Stuffed Acorn Squash
Acorn squash stuffed with a combination of sausage, apples and mushrooms for a great fall dish.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 halves of 4 small squash, 6 halves of 3 large squash 1x
- Category: Main Dish
- Cuisine: Americna
Ingredients
Scale
- 4 acorn squash, halved and seeded
- 2 tablespoon butter
- Salt to taste
- 2 tablespoons brown sugar
- 1 pound pork sausage
- ½ cup onion, finely chopped
- 1 celery rib, finely chopped
- 4 ounces mushrooms, chopped
- 2 apples, cored and chopped
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1 egg beaten
- ½ cup shredded Swiss Cheese, optional
- Parsley for garnish, optional
Instructions
- Pierce squash along cutting line and microwave two minutes.
- Cut in half and remove seeds. Add small amount of butter and brown sugar to each squash half and microwave again for three minutes.
- Meanwhile brown sausage until cooked. Drain.
- Prepare vegetables and apples.
- Combine sausage, vegetable, apples and breadcrumbs in large bowl. Add salt and pepper to taste depending on sausage seasoning.
- Stir in egg.
- Fill squash halves with stuffing until mounded and place in baking dish. Add an inch of water to bottom of baking dish (around the squash and not on them!).
- Bake in 400 degree oven for 25 minutes or until squash is tender and stuffing is set.
- Garnish, if desired, with parsley and shredded swiss cheese.
Nutrition
- Serving Size: One half squash