ITALIAN SAUSAGE STUFFED ACORN SQUASH RECIPE
Savory Stuffed Acorn Squash with Sausage, Mushrooms, Spinach & Cheese
Provided by Alyssia Sheikh
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F (220°C).
- Using a serrated knife, cut open acorn squashes. (Can poke holes around the outside and microwave for ~5 minutes to soften, if needed.)
- Scoop out seeds from inside squash so you have a "bowl."
- Brush the inside of each squash half with avocado oil and sprinkle with salt. Place face down on a lined baking sheet and roast 25-30 minutes (depending on size), until fork tender.
- In a skillet over medium high heat, add a drizzle of oil and cook onion and mushrooms for 3-4 minutes. Add sausage and cook until no longer pink, 5-7 minutes. Add garlic, rosemary, thyme, onion powder and spinach, stirring to integrate. Cover and cook 1-2 minutes, until spinach is wilted.
- Stir in chopped Sunsweet® Amaz!n™ Prunes. Add salt if needed. (Sausage typically has enough salt added already, but season to your preference.)
- Place squash "bowls" on baking sheet and fill with sausage mixture. Sprinkle with cheese, or stop here if you don't want cheese.
- Broil until cheese is melted, 2-5 minutes. Watch it so it doesn't burn!
- Sprinkle with red pepper flakes, serve, and enjoy!
Nutrition Facts : ServingSize 1 stuffed squash half, Calories 429 kcal, Sugar 6 g, Fat 25 g, Carbohydrate 37 g, Fiber 5 g, Protein 20 g
ITALIAN SAUSAGE-STUFFED SQUASH
From Troy, Ontario, Ruth Lee writes, "A neighbor gave me this recipe and was so enthusiastic about it, I had to try it. This is absolutely the best way I know to serve acorn squash."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe 11x7-in. baking dish. Cover and microwave on high for 10-12 minutes or until tender., Meanwhile, crumble sausage into a large skillet; add the onion, green pepper and garlic. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato, Italian seasoning, salt and pepper., Turn squash cut side up. Stuff with sausage mixture; sprinkle with Parmesan cheese. Cover and microwave on high for 2-3 minutes or until heated through.
Nutrition Facts :
ITALIAN SAUSAGE STUFFED SUMMER SQUASH RECIPE - (4.2/5)
Provided by Susan52
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Lightly spray a 9 x 13 baking dish with cooking spray. Use a spoon to remove the seeds from the squash and cut in half. Simmer covered skin side down, in 1/2 inch of water for around 7-8 minutes. Remove from the water and set aside to cool. [tip: If you have a food steamer, it works extremely well for this step, too.] In a small skillet, sauté the diced onion in a light drizzle of olive oil over medium high heat until translucent. Season with salt and pepper to taste. Add the Italian sausage and cook until brown. Next add, the minced garlic and spinach leaves. Sauté just until the spinach begins to wilt then remove from the heat. In the same pan, melt 1 tablespoon of butter. Add the cubed bread and sauté for 1-2 minutes until golden. Sprinkle the Italian seasoning over the bread cubes while toasting Add the bread cubes, spinach and sausage mixture to a mixing bowl. Mix together with 1 cup of shredded Italian cheese blend cheese and 2 tablespoons of grated parmesan cheese. Set aside. Use a teaspoon to remove the seeds from the steamed squash. Place side by side in the baking dish. Season with salt and pepper to your taste. You can drizzle them with melted butter, if you like for added flavor. Divide the filling evenly between the squash halves and sprinkle the remaining cheese on top. Bake for 30-35 minutes until the filling is golden and the squash is cooked through. Sprinkle with chopped parsley and serve hot. Cook's note: Use a sharp knife to cut a flat piece from the backside of the squash to stabilize it. This will prevent the squash from rolling and it will remain upright while cooking.
SAUSAGE AND SUMMER SQUASH
I love squash and zucchini, and when it's in season cooking it with the sausage is a delicious way to prepare and enjoy these vegetables. Served with some lightly toasted italian bread, it makes a great meal.
Provided by TasteTester
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- In a small bowl combine dressing and garlic.
- In an extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.
- Meanwhile, toast Italian bread lightly; or if you prefer, you can place the bread slices on a broiler pan, brush with 1 tablespoon of the dressing mixture, and broil 3 to 4 inches from heat for 1 to 2 minutes, until lightly toasted.
- Serve sausage and squash with the toasted bread. Drizzle with any remaining dressing; sprinkle with oregano; top with a little parmesan cheese, if desired.
Nutrition Facts : Calories 404.8, Fat 30.8, SaturatedFat 9.9, Cholesterol 59.5, Sodium 1187.5, Carbohydrate 16.9, Fiber 1.6, Sugar 3.8, Protein 15
SAUSAGE STUFFED SQUASH
This recipe from the Oct./Nov. 2006 TOH is a little different from the others I see listed. I think the addition of cheese and apples make it an interesting combo. Although I haven't tried it yet, I think it's a perfect addition to my "Cooking for 2" cookbook.
Provided by Denise in da Kitchen
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash in half; remove seeds.
- Place cut side down in a greased 13-in. x 9-in. x 2-in. baking dish.
- Cover and bake at 350 degrees for 25-30 minutes.
- Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat until meat is no longer pink.
- Add apple; cook and stir for 3 minutes; Drain,
- In a bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
- Turn squash over; sprinkle cut sides with salt.
- Stuff with sausage mixture.
- Bake, uncovered, for 15-20 minutes or until heated through.
- Sprinkle with cheese.
- Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 454.7, Fat 26, SaturatedFat 10.7, Cholesterol 187.8, Sodium 273.1, Carbohydrate 29.7, Fiber 4.2, Sugar 4.8, Protein 27.6
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
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