SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the squash: Preheat the oven to 400 degrees F.
- Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
- Lower the oven temperature to 350 degrees F.
- Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
- For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
- Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.
SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese
Provided by Tasty
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
- Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
- Drizzle each squash half with olive oil, salt, and pepper.
- Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
- While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
- Add Garlic and Sausage, until sausage is browned on all sides.
- Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
- Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
- Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
- Enjoy!
Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams
ACORN SQUASH STUFFED WITH ITALIAN SAUSAGE & PENNE
Make and share this Acorn Squash Stuffed With Italian Sausage & Penne recipe from Food.com.
Provided by KelBel
Categories Penne
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.
- In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
- In a large mixing bowl, toss the sausage and onions with the pasta sauce, pasta, and cheese. Season with salt and pepper. Mix well.
- Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven.
- Bake until the squash is heated through and the cheese melts, about 20 minutes.
Nutrition Facts : Calories 689, Fat 26.7, SaturatedFat 10.3, Cholesterol 57.4, Sodium 1398.9, Carbohydrate 90, Fiber 13.2, Sugar 13, Protein 25.6
INSTANT POT® ACORN SQUASH STUFFED WITH ITALIAN SAUSAGE
This quick and easy acorn squash stuffed with sausage is an irresistible fall dish, and it's all done in an Instant Pot®.
Provided by bdweld
Categories Pork Sausage
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add sausage, onion, and bell pepper. Cook until sausage is browned and crumbly, 5 to 7 minutes. Add 1/4 cup marinara sauce, 1/4 cup mozzarella cheese, bread crumbs, garlic, oregano, and black pepper. Stir until well combined.
- Transfer mixture to a bowl; drain and discard any excess grease.
- Stuff each squash half with sausage mixture. Place trivet inside the pressure cooker pot and add water. Place stuffed squash halves on the trivet. Close and lock the lid; be sure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method for 7 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Carefully transfer squash halves to a serving plate and top with remaining marinara sauce and mozzarella cheese.
Nutrition Facts : Calories 589.7 calories, Carbohydrate 47.5 g, Cholesterol 63.8 mg, Fat 34.8 g, Fiber 6.3 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1418.9 mg, Sugar 13.5 g
ITALIAN STUFFED ACORN SQUASH-CROCK POT
Delicious squash combined with nutty rice and tangy goat cheese is a healthy delight, providing a hefty dose of fiber, vitamins A and C, and a little calcium. Serve whole or cut into wedges. This is from Delicious Living magazine, which I get from my health food store. Any good winter squash can be used.
Provided by Sharon123
Categories Vegetable
Time 4h15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half and scoop out seeds.
- Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
- Pour 1 cup water into the cooker, around (not into) squash.
- In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
- Stuff rice mixture into each squash half.
- Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
- Pour any remaining broth around squash.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Just prior to serving, sprinkle with crumbled cheese.
- Enjoy!
INSTANT POT® ACORN SQUASH STUFFED WITH ITALIAN SAUSAGE
This quick and easy acorn squash stuffed with sausage is an irresistible fall dish, and it's all done in an Instant Pot®.
Provided by bdweld
Categories Pork Sausage
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add sausage, onion, and bell pepper. Cook until sausage is browned and crumbly, 5 to 7 minutes. Add 1/4 cup marinara sauce, 1/4 cup mozzarella cheese, bread crumbs, garlic, oregano, and black pepper. Stir until well combined.
- Transfer mixture to a bowl; drain and discard any excess grease.
- Stuff each squash half with sausage mixture. Place trivet inside the pressure cooker pot and add water. Place stuffed squash halves on the trivet. Close and lock the lid; be sure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method for 7 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Carefully transfer squash halves to a serving plate and top with remaining marinara sauce and mozzarella cheese.
Nutrition Facts : Calories 589.7 calories, Carbohydrate 47.5 g, Cholesterol 63.8 mg, Fat 34.8 g, Fiber 6.3 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1418.9 mg, Sugar 13.5 g
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