Baked Acorn Squash With Sausage Asiago Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This recipe makes two meals, one for now and the rest to freeze. Or you can just halve the recipe for one meal. Ingredients:
6 medium acorn squash, halved and seeded |
1 1/2 lbs lean ground beef |
1 lb ground sausage |
1 8 square pan of cornbread, crumbled (this can be purchased in the bakery section of the grocery store, or make your own) |
1 egg |
1 1/2 teaspoon ground sage |
1 1/2 teaspoon italian seasoning |
3-4 cloves garlic, minced |
1 small onion, finely chopped |
1 small can stewed tomatoes |
1/2 cup rice (not instant) |
1/2 cup old fashioned oats (not quick-cook)1 1/2 cups grated asiago cheese |
Directions:
1. Preheat oven to 350
2. Grease 2 baking dishes with non-stick spray or butter
3. Arrange the squash flesh side up in the 2 baking dishes
4. Mix remaining ingredients
5. Stuff squash, cover loosely with foil
6. Bake 1 hour or until the flesh of the squash is tender
7. Remove foil and sprinkle with Asiago cheese
8. Bake a few minutes longer, until cheese is melted
9. Cool extra squash and wrap tightly in foil and put in freezer bags and freeze for another meal
|
|