Acorn Squash with Sausage |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I usually see sweet recipes for acorn squash. I like this one because it uses the squash as a main dish. This is warm and filling, perfect for an autumn day. This recipe came from Colorado Collage. Ingredients:
2 large acorn squash, halved and seeded |
2 tablespoons canola oil |
1/2 medium onion, peeled and chopped |
1 cup fresh mushrooms, sliced |
1/4 cup red bell pepper, chopped |
1 teaspoon garlic, minced |
1 lb sweet italian turkey sausage |
1 slice italian bread, cubed (about 1 oz) |
black pepper, freshly ground |
2 tablespoons parmesan cheese, freshly ground,divided |
Directions:
1. Put squash halves, cut side down, in microwave-safe dish.
2. Add 1/4 inch water.
3. Cover with plastic wrap.
4. Cook on high for 15-20 minutes or until tender when pierced with fork.
5. (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
6. Add onion and mushrooms.
7. Cook 5 minutes.
8. Add bell pepper and garlic.
9. Cook 1 minute.
10. Remove from skillet with slotted spoon.
11. Drain on paper towels.
12. Discard drippings.
13. In same skillet, brown and crumble sausage over medium-high heat.
14. Drain.
15. Add onion mixture and bread cubes.
16. Season with pepper to taste.
17. Reduce heat to medium.
18. Cook 3 minutes, stirring occasionally.
19. Remove squash from microwave, carefully removing plastic wrap.
20. Turn squash cut sides up.
21. Spoon 1/4 of sausage mixture into each squash half.
22. Top with parmesan.
23. Serve immediately.
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