Sagesausage And Spinach Stuffed Acorn Squash Food

ACORN SQUASH WITH SPINACH STUFFING

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.

SAUSAGE STUFFED ACORN SQUASH

Steps:

• Cut squash in half, remove seeds.
• Place squash cut side down in a microwave safe dish.
• Cover and microwave on high for 10-12 minutes or until tender.
• Cook sausage and onion in a large skillet until sausage is no longer pink.
• Drain if needed.
• In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
• Stuff squash with sausage mixture.
• Cover and microwave 2-3 minutes or until heated through.

STUFFED ACORN SQUASH

Steps:

• Slice squash in half lengthwise; scoop out seeds and discard.
• Place squash, cut edges down, in a large baking dish.
• Fill dish with hot water until 1/2 inches deep.
• At 350 degrees, bake, uncovered for 40 minutes; drain.
• In a large skillet, cook apple and onion in butter for about 10 minutes, or until apples and onions are tender.
• Mix together apple mixture, cheese, raisins, brown sugar, cinnamon, salt, and pepper in a big bowl.
• Arrange baked squash, cut edges up, in the large baking dish.
• Fill squash with apple mixture.
• Bake for about 15 minutes or until squash is tender and cheese is melted.

SPINACH STUFFED SQUASH

Steps:

• Preheat oven to 400 degrees.
• Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
• Place squash, cut side down, on a rimmed baking sheet.
• Bake 15 minutes or until tender.
• Scoop out pulp, keeping shells intact; reserve pulp.
• Reduce heat to 350 degrees.
• In a large skillet, melt butter over med heat.
• Add onion; cook 5 minutes or until tender.
• Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
• Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
• Spoon mixture evenly into squash shells.
• Place on the baking sheet, bake 15 to 20 minutes or until heated through.
• Serve immediately.

SPINACH-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees.
• Halve squash at width, remove top stem, and discard seeds.
• Set aside.
• In a skillet saute onions in oil until clear.
• Combine with all other stuffing ingredients and seasonings.
• Fill squash shells with mixture.
• Set halves into deep oven-proof dish, add 2 to 3 inches of water, cover with foil, and bake 40 minutes at 375 degrees or until soft.

ROASTED ACORN SQUASH WITH SPINACH AND GRUYERE

Steps:

• Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
• Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
• Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
• With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
• Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.

SAUSAGE AND APPLE STUFFED ACORN SQUASH

Steps:

• Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
• Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
• Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
• Combine the pork, vegetables, and breadcrumbs in a large bowl.
• Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
• Stir in the egg and parsley.
• Fill the squash halves with stuffing-they should be slightly mounded.
• Return to oven and bake, covered, for 20 more minutes, until the egg is set.
• Garnish as desired with parsley and shredded romano cheese.

SAUSAGE AND RICE STUFFED ACORN SQUASH

Steps:

• 1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
• back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
• 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
• 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
• 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
• 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
• 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
• 7. Allow to cool and enjoy!
• **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.

SAGE,SAUSAGE AND SPINACH STUFFED ACORN SQUASH

Steps:

• 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.